Black Cat Cookies - unsalted butter

Method

• In a small saucepan over low heat, heat 3 tablespoons butter and cocoa powder until butter is melted, stirring until combined.
• Let cool 15 minutes.
• In a stand mixer bowl fitted with a paddle attachment, beat together remaining butter, espresso powder, sugar, salt, and cooled cocoa powder mixture until well combined and fluffy, about 1 minute.
• Add yolks and vanilla extract and beat until combined.
• Add flour in three batches, making sure each addition is fully combined before adding the next.
• Beat until mixture pulls towards paddle attachment to form a loose ball.
• Turn dough onto a work surface and form two equal discs.
• Transfer to refrigerator to chill until dough is firm, about 1 hour.
• Line baking sheet with parchment paper and heat oven to 375 degrees F. Roll out one disc between parchment paper until just over 1/8" thickness.
• Peel off top parchment sheet and stamp out cat shapes.
• Transfer to prepared baking sheet, spaced 1" apart.
• Bake cookies until center of cookie gives just slightly when pressed, 10 to 12 minutes.
• Remove from oven and cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.
• Decorate with white chocolate.