Mocha Tea Cookies

FOR THE COOKIES:
In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, espresso powder, vanilla, and salt; beat till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Shape dough into one 10-inch roll. Wrap in waxed paper or plastic wrap. Chill dough for 2 hours, or till firm.

Cut dough into 1/4-inch-thick slices. Place about 2 inches apart on lightly greased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.

FOR THE FROSTING:
In a medium saucepan melt butter or margarine and stir over medium heat till butter browns. Remove from heat; stir in powdered sugar, vanilla, and enough of the milk to make a frosting of spreading consistency. If frosting becomes too stiff, add hot water, a few drops at a time, and stir till smooth.