Mochaccino Cookies

By: Leah Bieszczad

While much of the country is enjoying the color changes in the foliage and preparing for winter, those of us in the Sonoran desert view autumn as a time to finally turn off the a/c, and head to the kitchen for some baking.

First on my list this season, are these Mochacinno Cookies from Ester Brody’s book, The 250 Best Cookie Recipes. These cookies are a great combination of coffee and chocolate; perfect for eating out on the patio, while reading a book and taking a moment to appreciate our mild, but wonderful desert fall weather.

Mochaccino Cookies
(printable recipe)

2 cups of all-purpose flour
1/4 tsp of salt
1 tsp cinnamon
1/2 cup softened butter or margarine
1/2 softened shortening
1/2 cup lightly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tbsp instant coffee dissolved in 1tsp hot water
2 squares (each 1 oz) unsweetened chocolate melted

Chocolate Dip
3 tbsp shortening
1 1/2 semi-sweet chocolate chips

Preheat the oven to 375° Lightly greased cookie sheet

1. In a bowl, mix together flour, salt and cinnamon

2. In another bowl, beat butter, or margarine, shortening and sugars until smooth and creamy. Beat in egg, Add coffee mixture and melted chocolate and mix until thoroughly blended. Stir in flour mixture. Cover and refrigerate for at least 1 hour until firm.

3. On lightly floured surface, divide dough in half. Shape into long logs about 2 to 2 ½ inches wide. Wrap each log tightly in plastic wrap and refrigerate atleast 2 hours until firm.

4. When ready to bake, remove from wrap and cut dough into slices ¼ inch thick. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes until edges are firm and bottoms are lightly browned. Immediately transfer to wire racks to cool. When cookies are slightly cooled, dip in chocolate, if desired.

5. To make Chocolate Dip: in a saucepan, over low heat, stir in shortening and chocolate chips until melted and smooth. Using your fingers, dip top half of your cookie in mixture and place on cookie sheet lined with waxed paper. Refrigerate until chocolate hardens.

Makes about 3 dozen.