MOCHA SLICES
FOR THE MOCHA DOUGH:
1 tbsp coffee liqueur or milk
2 tsp instant espresso powder or instant coffee crystals
1/2 cup butter (no substitutes)
3/4 cup sugar
1/2 tsp baking powder
1 egg
1 ounce semisweet chocolate, melted and cooled
1 3/4 cups flour
FOR THE CREAM DOUGH:
2 tbsp butter (no substitutes)
2 tbsp sugar
3 tbsp light cream or milk
1/2 cup flour
PREPARE THE MOCHA DOUGH:
Stir together coffee liqueur or milk and espresso powder or coffee crystals in a small bowl or custard cup; set aside for a few minutes until coffee is dissolved.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder, beat until combined, scraping sides of bowl occasionally. Beat in egg, chocolate, and liqueur mixture until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill dough for 1 hour or until easy to handle.
Divide dough in half; shape each half into a 1 3/4-inch square log. Wrap in waxed paper or clear plastic wrap. Chill for 4 to 24 hours or until firm.
TO SHAPE AND BAKE COOKIES:
Preheat oven to 375 degrees F.
Shortly before baking prepare the cream dough: beat 2 tbsp butter (no substitutes) in a small bowl on medium speed for 30 seconds. Add 2 tbsp sugar and beat until combined. Add 3 tbsp light cream or milk. Beat in 1/2 cup flour until smooth. Place in a heavy clear plastic bag.
Cut mocha dough into 1/4-inch thick slices. Place 2-inches apart on an ungreased cookie sheet. Snip a small corner of Cream Dough bag. Carefully pipe Cream Dough in a square coil pattern over slices.
Bake in 375 oven for 9 to 11 minutes, or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool.
Makes 40
Source: Better Homes and Gardens
FOR THE MOCHA DOUGH:
1 tbsp coffee liqueur or milk
2 tsp instant espresso powder or instant coffee crystals
1/2 cup butter (no substitutes)
3/4 cup sugar
1/2 tsp baking powder
1 egg
1 ounce semisweet chocolate, melted and cooled
1 3/4 cups flour
FOR THE CREAM DOUGH:
2 tbsp butter (no substitutes)
2 tbsp sugar
3 tbsp light cream or milk
1/2 cup flour
PREPARE THE MOCHA DOUGH:
Stir together coffee liqueur or milk and espresso powder or coffee crystals in a small bowl or custard cup; set aside for a few minutes until coffee is dissolved.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder, beat until combined, scraping sides of bowl occasionally. Beat in egg, chocolate, and liqueur mixture until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill dough for 1 hour or until easy to handle.
Divide dough in half; shape each half into a 1 3/4-inch square log. Wrap in waxed paper or clear plastic wrap. Chill for 4 to 24 hours or until firm.
TO SHAPE AND BAKE COOKIES:
Preheat oven to 375 degrees F.
Shortly before baking prepare the cream dough: beat 2 tbsp butter (no substitutes) in a small bowl on medium speed for 30 seconds. Add 2 tbsp sugar and beat until combined. Add 3 tbsp light cream or milk. Beat in 1/2 cup flour until smooth. Place in a heavy clear plastic bag.
Cut mocha dough into 1/4-inch thick slices. Place 2-inches apart on an ungreased cookie sheet. Snip a small corner of Cream Dough bag. Carefully pipe Cream Dough in a square coil pattern over slices.
Bake in 375 oven for 9 to 11 minutes, or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool.
Makes 40
Source: Better Homes and Gardens
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