Recipe: Saucepan Mocha Fudgies with Mocha Frosting (cookies)

SAUCEPAN MOCHA FUDGIES

1/2 cup butter
2 ounces unsweetened chocolate
1 teaspoon instant coffee granules or crystals
1 cup firmly packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
Mocha Frosting (recipe follows)

Heat oven to 350 degrees F. Grease cookie sheets.

In medium saucepan, combine butter, chocolate and coffee granules. Cook over low heat until melted, stirring constantly. Remove from heat. Cool 5 minutes.

Stir in brown sugar and egg. Blend well; set aside.

In medium bowl, combine flour, baking powder and salt. Stir flour mixture into chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix well. Stir in nuts. Let stand 5 minutes.

Drop dough by rounded teaspoonfuls onto greased cookie sheets.

Bake for 7-9 minutes or until set. Immediately remove from cookie
sheets. Cool.

MOCHA FROSTING

1/2 teaspoon instant coffee granules or crystals
2 teaspoons hot water
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons butter
2 tablespoons milk (as needed)

In small bowl, dissolve coffee granules in 2 teaspoons hot water. Add remaining frosting ingredients. Beat until smooth, adding enough milk for desired spreading consistency. Frost cooled cookies.

Makes 48 cookies
Source: Pillsbury Best Cookies Cookbook