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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
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Looking for a little something special to bake up for the holidays? Try these elegant mocha-frosted cookies our Test Kitchen created. They're wonderful with coffee and make an eye-catching addition to any cookie platter. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
2 ounces white baking chocolate, melted and cooled |
1 teaspoon vanilla extract |
2 cups cake flour |
1/4 teaspoon salt |
glaze: |
1 cup (6 ounces) semisweet chocolate chips |
1 teaspoon shortening |
1 teaspoon light corn syrup |
1 cup confectioners' sugar |
3 to 5 tablespoons hot brewed coffee |
2 ounces white baking chocolate, chopped |
green colored sugar, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle.
2. Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6 in. rope; twist into a pretzel shape. Place 1 in. apart onto lightly greased baking sheets.
3. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool.
4. For glaze, in a microwave, melt the semisweet chips, shortening and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve a glaze consistency. Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set.
5. In a microwave, melt white chocolate over 30% power; stir until smooth. Drizzle over cookies. Decorate with green sprinkles if desired; let stand until set. Yield: 4 dozen.
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