MOCHA COOKIES
Make and share this Mocha Cookies recipe from Food.com.
Provided by kimbearly
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cream butter.
- Add both sugars and beat well.
- Add egg and mix well.
- Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
- Mix well.
- Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
- Remove dough from refrigerator.
- Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
- Bake 12-15 minutes.
- Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
- When chocolate has softened, spread over top and sprinkle with balance of walnuts.
- Remove to wire rack and cool.
GLAZED CINNAMON ROLL COOKIES
A sweet comforting cookie version of a pecan cinnamon roll. Good any time of the day.
Provided by KThrasher
Time 9h5m
Yield 48
Number Of Ingredients 18
Steps:
- Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
- While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
- Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
- Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 27.7 g, Cholesterol 30.1 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 4.7 g, Sodium 82.9 mg, Sugar 19.3 g
GLAZED CINNAMON MOCHA COOKIES
Make and share this Glazed Cinnamon Mocha Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 55m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Lightly spray cookie sheets with nonstick cooking spray.
- In large bowl, combine quick bread mix and swirl mix from packet; mix well.
- Add oil, 2 tablespoons coffee and egg; blend well.
- Add chips; mix well.
- Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets.
- Flatten balls to 1/2-inch thickness.
- Bake at 350°F for 9 to 14 minutes or until edges are set and light golden brown.
- Cool 1 minute.
- Remove from cookie sheets; place on wire rack.
- Cool 10 minutes.
- In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth.
- Drizzle glaze over cookies.
Nutrition Facts : Calories 27.8, Fat 3, SaturatedFat 0.5, Cholesterol 10.6, Sodium 3.5, Protein 0.3
MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
Nutrition Facts :
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. - Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 cupcakes.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 391mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-GLAZED MOCHA FANS
Steps:
- Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.
- Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.
- If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces. Using knife as aid, carefully press gold leaf pieces onto cookies. (Can be prepared 5 days ahead. Store in single layer in airtight container at room temperature.)
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GLAZED CINNAMON-MOCHA COOKIES RECIPE - PILLSBURY.COM
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4.5/5 (25)Category DessertServings 20Total Time 55 mins
- Heat oven to 350°F. Lightly spray cookie sheets with nonstick cooking spray. In large bowl, combine quick bread mix and swirl mix from packet; mix well. Add oil, 2 tablespoons coffee and egg; blend well. Add chips; mix well.
- Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets. Flatten balls to 1/2-inch thickness.
- Bake at 350°F. for 9 to 14 minutes or until edges are set and light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire rack. Cool 10 minutes.
- In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth. Drizzle glaze over cookies.
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