Mocha Walnut Christmas Cookies Food

MOCHA COOKIES

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.

MOCHA SANDWICH COOKIES

Steps:

• Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, for 1 hour., Preheat oven to 375°. Shape dough into 3/4-in. balls; press lightly to flatten. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks., For filling, cream butter and confectioners' sugar. Beat in cream and extract. In another bowl, combine cocoa, coffee granules and boiling water; stir to dissolve granules. Beat into creamed mixture. Fold in almonds. Refrigerate, covered, for 30 minutes. , Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

MOCHA WALNUT CHRISTMAS COOKIES

Steps:

• Preheat oven to 350℉ (180℃). Melt ½ cup chocolate chips over hot water or in microwave. Stir until smooth; cool to room temperature. In small cup, dissolve coffee in boiling water; set aide. Combine flour, soda, and salt; set aside. In large bowl, combine butter, sugars and coffee; beat until creamy. Add egg and melted chocolate; mix well. Gradually add flour mixture. Stir in remaining 1½ cups chocolate chips and walnuts if using. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350℉ (180℃) for 10 to 12 minutes. Let stand 2 to 3 minutes before removing from cookie sheets; cool completely.

MOCHA WALNUT CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°.
• Melt over hot (not boiling) water, 1/2 cup chocolate morsels.
• Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside.
• In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy.
• Add egg and melted chips; mix well.
• Gradually add flour mixture, stir in remaining chocolate chips and walnuts.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake at 350° for 10-12 minutes or until golden brown.

MINT MOCHA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature.
• Combine flour, baking soda, and salt in a small bowl.
• Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.

CHOCOLATE CHUNK-MOCHA COOKIES

Steps:

• In a bowl, mix the first 4 ingredients together; set aside.
• Using an electric mixer, beat the butter and next 3 ingredients together until creamy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Gradually add in flour mixture, beating on low speed until blended.
• Fold in chocolate chunks.
• Drop dough by heaping tablespoonfuls onto parchment paper-lined cookie sheets.
• Bake in preheated 350° oven for 10-12 minutes or until puffy.
• Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool.
• Make frosting: stir together the first 4 frosting ingredients until smooth.
• Gradually add powdered sugar, stirring until creamy.
• Spread cookies with Mocha Frosting.
• Dust evenly with powdered sugar, if desired.

MOCHA NUT BALLS

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

MOCHA COOKIES

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.

MOCHA CHERRY COOKIES

Steps:

• In a bowl, cream butter and sugar and fluffy. Add vanilla. Dissolve coffee granules in water; add to creamed mixture with cocoa. Add flour and mix well. Stir in cherries and walnuts. Shape into 1-1/4-in. balls; roll in sugar. Place on ungreased baking sheets. Bake at 325° for 20-22 minutes. Cool on wire racks. Drizzle with chocolate if desired.

MOCHA-WALNUT MACARONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

MOCHA WALNUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, melt chocolate and butter or margarine over low heat. Dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
• Bake for 40 to 45 minutes, or until center is set. Cool.