Directions

For the cookies

1. Preheat oven to 350F. Using an electric mixer, beat butter on medium speed until smooth and fluffy. Add the egg, beating until fully incorporated. Reduce speed to low and add espresso powder, flour, and Miss Jones Organic Vanilla Cake Mix, beating until dough is thoroughly combined. Form dough into a flat disk and wrap in plastic wrap. Let chill in refrigerator for 10-15 minutes.
   

2. Lightly dust a smooth surface with flour. Using a rolling pin, roll out cookie dough into a large rectangle. With a square shaped cookie cutter, knife, or pizza cutter, cut cookie dough into even squares. Place cookies onto baking sheets and place in the refrigerator for 10 minutes.
   

3. Remove cookies from refrigerator and bake for 16-18 minutes, or until edges are golden brown. Transfer cookies to wire racks and let cool completely.
   

For the glazes

1. Divide the powdered sugar and milk into two separate bowls. Place the vanilla extract in one of the bowls and stir to combine. Place the cocoa powder in the remaining bowl and whisk until smooth.
   

2. Dip one half of the cookie in the vanilla glaze and the other half of the cookie in the chocolate glaze. Place on a wire rack to let the glaze set completely.