Mocha cookies
Ingredients:
* 1/2 cup butter, room temperature
* 1 cup light brown sugar, packed
* 1 egg
* 1 teaspoon vanilla extract
* 2 ounces unsweetened chocolate, melted, cooled
* 2 cups all-purpose flour, sifted before measuring
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup sour cream
* 1/2 cup chopped pecans or walnuts, optional
* .
* Mocha Icing
* 1/4 cup butter, room temperature
* 2 tablespoons cocoa, unsweetened
* 2 teaspoons instant coffee powder
* dash salt
* 3 cups powdered sugar
* 3 tablespoons milk
* 1 1/2 teaspoons vanilla
Preparation:
Cream 1/2 cup butter with the brown sugar until light and fluffy; beat in egg and 1 teaspoon vanilla. Stir in the melted chocolate. Into another bowl, sift together the dry ingredients. Add dry ingredients to the creamed mixture, alternating with the sour cream, mixing well after each addition. Stir in pecans or walnuts, if using. Grease cookie sheets and heat oven to 350°. Drop cookie dough by teaspoonful, about 2 inches apart, onto the prepared cookie sheets. Bake for 10 to 12 minutes, until firm. . Remove from cookie sheets and cool completely. Frost with mocha icing. Mocha Icing: Cream the 1/4 cup butter with the cocoa, coffee powder, and salt. Gradually beat in 1 cup of the powdered sugar. Slowly add the 2 remaining cups powdered sugar, milk, and vanilla, beating until smooth. Frost cooled cookies.
Makes 3 1/2 to 4 1/2 dozen cookies.
* 1/2 cup butter, room temperature
* 1 cup light brown sugar, packed
* 1 egg
* 1 teaspoon vanilla extract
* 2 ounces unsweetened chocolate, melted, cooled
* 2 cups all-purpose flour, sifted before measuring
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup sour cream
* 1/2 cup chopped pecans or walnuts, optional
* .
* Mocha Icing
* 1/4 cup butter, room temperature
* 2 tablespoons cocoa, unsweetened
* 2 teaspoons instant coffee powder
* dash salt
* 3 cups powdered sugar
* 3 tablespoons milk
* 1 1/2 teaspoons vanilla
Preparation:
Cream 1/2 cup butter with the brown sugar until light and fluffy; beat in egg and 1 teaspoon vanilla. Stir in the melted chocolate. Into another bowl, sift together the dry ingredients. Add dry ingredients to the creamed mixture, alternating with the sour cream, mixing well after each addition. Stir in pecans or walnuts, if using. Grease cookie sheets and heat oven to 350°. Drop cookie dough by teaspoonful, about 2 inches apart, onto the prepared cookie sheets. Bake for 10 to 12 minutes, until firm. . Remove from cookie sheets and cool completely. Frost with mocha icing. Mocha Icing: Cream the 1/4 cup butter with the cocoa, coffee powder, and salt. Gradually beat in 1 cup of the powdered sugar. Slowly add the 2 remaining cups powdered sugar, milk, and vanilla, beating until smooth. Frost cooled cookies.
Makes 3 1/2 to 4 1/2 dozen cookies.
Comments on This Recipe
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Permalink Reply by Barbara Meister on
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Tina, This recipe looks delicious. I'm adding this one to my holiday baking thanks! :)
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Permalink Reply by Melissa Lawler on -
Wow. Sounds good. I second that addition.
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