Yet another from the Better Homes and Gardens Christmas Cookie magazine. These are amazing.
Chocolate Espresso Coins
1/2 c butter softened
1/4 c brown sugar
1/4 c white sugar
1 egg
1 Tbsp cocoa powder
1-1/2 tsp cinnamon
1 tsp instant espresso powder
1/2 tsp salt
1 c flour
3 oz bittersweet chocolate, coarsely chopped (or mini chocolate chips)
3 oz bittersweet chocolate, melted for drizzling on the cookies (I didn't do this...)
In a large mixing bowl, combine the butter and sugars and beat for 30 seconds. Add the egg, cocoa powder, cinnamon, espresso and salt until combined.
Mix in the flour, then the 3 oz chocolate chips.
Divide the dough in 2, and roll into logs about 1" diameter. Refrigerate for several hours until firm.
Slice into 1/4" slices, and bake at 350 for about 5 minutes.
The recipe says it makes 144 cookies, but I think I made my cookies bigger so I had maybe half the amount of cookies. These are shortbread consistency and they don't spread too much when baking. You can put upwards of 12 cookies on one baking sheet.
No comments:
Post a Comment