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Desserts - Cookies and Bars Adapted from Sunset Magazine


Submitted by: Dianne Weatherford

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Servings: Makes 40 1- inch coins

Easy, rich, doesn't need chocolate icing.

1 cup flour
1/3 cup packed brown sugar
cup unsweetened cocoa

1 teaspoon instant coffee crystals
teaspoon instant espresso powder
teaspoon cinnamon
cup butter
cup semisweet chocolate pieces, melted (optional)
1 teaspoon shortening (optional)

Preheat oven to 325.

In a medium bowl combine flour, brown sugar, cocoa powder, instant coffee, and cinnamon. Using a pastry blender, cut in butter until mixture resembles fine crumbs. With hands, knead dough until it forms a smooth ball.

On a lightly floured surface roll dough 1/8 inch thick. Use 1 inch round cookie cutter to cut out dough. Reroll as necessary. Place on an ungreased cookie sheet.

Bake 10-12 minutes or until edges are set and tops appear dry. Let cookies cool.

If desired, dip edges in melted chocolate. To melt chocolate, in a saucepan combine chocolate pieces and shortening. Stir over low heat until melted. Dip one half of each cookie in melted chocolate and transfer to a waxed-paper-lined cookie sheet. Let stand until chocolate sets.

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