Submitted by: Dianne Weatherford
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Servings: Makes 40 1-½ inch coins
Easy, rich, doesn't need chocolate icing.
1 cup flour
1/3 cup packed brown sugar
¼ cup unsweetened cocoa
1 teaspoon instant coffee crystals
½ teaspoon instant espresso powder
½ teaspoon cinnamon
½ cup butter
½ cup semisweet chocolate pieces,
1 teaspoon shortening (optional)
Preheat oven to 325º.
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 ½ 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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