Mocha Cutouts
"Better Homes and Gardens"
- Ready In:
- 1hr 24mins
- Ingredients:
- 10
- Yields:
-
18 to 24 cookies
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup packed light brown sugar
- 2 teaspoons instant espresso powder
- 2 teaspoons cocoa powder
- salt, a dash
- 1 egg yolk
- 1 tablespoon coffee liqueur
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup semisweet chocolate piece
- 1 tablespoon shortening
directions
- In a bowl, beat butter on medium speed for 30 seconds; add in brown sugar, espresso powder, cocoa powder, and salt; beat until combined, scraping sides of bowl occasionally.
- Beat in egg yolk and coffee liqueur.
- Beat in as much of the flour as you can with the mixer; stir in remaining flour.
- Divide dough in half; chill if necessary, until easy to handle.
- Preheat oven to 350°.
- On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick.
- Using 2 1/2- to 3-inch desired-shape cookie cutters, cut out dough.
- Place cutouts 1 inch apart on an ungreased cookie sheet.
- Bake about 12 minutes or until bottoms are light brown; let stand for 1 minute on cookie sheet.
- Transfer to a wire rack and let cool.
- In a small saucepan, heat and stir chocolate pieces and shortening over med-low heat until smooth.
- Dip cooled cookies partway into chocolate mixture; let stand until chocolate sets.
- To store--layer cookies between waxed paper in an airtight container; cover.
- Store at room temperature for up to 1 week or freeze undipped cookies for up to 3 months; thaw cookies; dip in chocolate mixture.
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