Use the butter straight out of the fridge, cubed for easy mixing.*

Preheat oven to 350°F.

Use a perforated baking mat on the baking sheet, to eliminate any chance of spread and even baking.

In a mixer bowl (or large bowl with hand-mixer) cream the butter and sugar until smooth, about 1-2 minutes.

Beat in vanilla and egg.

In a separate bowl. combine the cocoa powder, flour, baking powder and espresso powder. Add to wet mixture in small amounts at a time.

Mix until dough is pulling away from the sides of the bowl.

Roll dough into balls slightly larger than golf ball size. I used a regular sized cookie scoop.

Roll dough balls in granulated sugar. Dip stamp in sugar, lightly knocking off any excess.

Using cookie stamp, center over ball and push down until the cookie is about 1/4" thick. Slowly lift/remove stamp.

If dough sticks to stamp, tap the stamp gently against the countertop and it should peel off. Place on the cookie sheet.

Bake for 11-12 minutes (was 12-14 in my oven).

Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

Divide the dough into 3 chunks and roll out each onto a floured surface, to 1/4" thick.

Use wooden stamp to gently press down into the dough to create the design.

Use a round cookie cutter to cut the dough and then place on the cookie sheet.

Bake for 8-9 minutes.

Cool cookies on cookie sheet until firm enough to transfer to cooling rack.