Sunday, November 2, 2008

Spiced Cafe Mocha Cookies

1 c. butter (2 sticks), softened
1 c. sugar
1 egg
1 tsp. vanilla

1/2 c. espresso (or other very strong coffee), cooled

4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves

2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled

Preheat oven to 375.

In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.

In separate bowl, mix all dry ingredients; blend well.

Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.

Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.

Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.

Store in tightly sealed container.

No comments: