• 1 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon instant espresso powder, optional
  
• 1 teaspoon vanilla extract
• ¹⁄₂ teaspoon salt
• ¹⁄₄ cup Unsweetened Organic Cocoa
• 1³⁄₄ cups all purpose flour
• ¹⁄₂ cup coarsely chopped mix-ins like Five Star Bars, Dark Chocolate Bar, Milk Chocolate Bar (optional)
• ¹⁄₂ cup coarsely chopped dark or milk chocolate, melted for dipping and drizzling
• ¹⁄₂ cup coarsely chopped Dark Chocolate Covered Orange Peels, Almond Butter Crunch, Five Star Bars, candy cane pieces, dried fruit or nuts for topping

• Beat the softened butter, sugar, vanilla, espresso powder and salt until smooth using a stand or hand held mixer. Sift the cocoa and flour into the bowl and mix just until a dough forms. Using a spatula stir ¹⁄₂ cup of the mix-in ingredient into the dough if desired.
• Cut 2 pieces of 12 inch long parchment. Divide the dough in half and place on the parchment pieces. Use the parchment to roll the dough into 8 inch logs. Wrap tightly in the paper and refrigerate until firm, approximately 2 hours or wrap in plastic wrap for up to 3 days.
• Preheat oven to 325 degrees. Slice the logs into generous ¹⁄₄ inch slices using a serrated knife. Place the slices about 2 inches apart on a parchment lined baking sheet.
• Bake until the edges are set for about 12-15 minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
• Place the coarsely chopped chocolate in a microwave safe bowl and microwave for 30 second increments, stirring in between, until melted.
• Once the cookies have fully cooled, dip a fork into the melted chocolate, drizzle over the cookies or dip the cookies in the chocolate and sprinkle with the topping ingredients if desired.

To Make Ahead:

Store wrapped logs in the refrigerator for up to 3 days. Freeze for up to 3 months. Thaw frozen logs in the refrigerator overnight before baking.