What better way to get your get-up-and-go than with a mocha-flavored leaf, acorn, or turkey? As if the chocolate and coffee in the cookie itself isn't enough, dip those little critters in some melted chocolate (not for the weak at heart!)
Ingredients: 1/2 cup butter, softened, 1/2 cup packed brown sugar, 2 teaspoons instant espresso coffee powder (or instant coffee), 2 teaspoons unsweetened cocoa powder, dash of salt, 1 egg yolk, 1 tablespoon coffee liqueur (or strong brewed coffee) 1 1/2 cups all-purpose flour, 3/4 cup semisweet chocolate chips, 1 tablespoon shortening.
Instructions: Preheat oven to 350 degrees. In a medium mixing bowl, beat butter for 30 seconds. Add brown sugar, coffee powder, cocoa, and salt, mixing well. Beat in egg yolk and coffee liqueur until combined. Beat in flour until thoroughly incorporated. Divide dough in half. If necessary, cover and chill dough until easy to handle.
On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using floured 2 1/2-3-inch cookie cutters, cut dough into desired shapes. Place 1 inch apart on ungreased baking sheets.
Bake in preheated 350 degree oven about 12 minutes or until bottoms are lightly browned. Cool on baking sheet for 1 minute before transferring to wire racks to cool completely.
In a small heavy saucepan melt chocolate chips with shortening over low heat, stirring constantly (or in microwave). Dip a part of each cookie into melted chocolate and place on waxed paper-lined sheets. Let stand until set or pop into the refrigerator to speed up the setting process.
Makes about 2-3 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
No comments:
Post a Comment