Swiss Mocha Treats
Makes about 4 dozen cookies
|2||ounces imported Swiss bittersweet chocolate candy bar, broken|
|1/2||cup plus 2 tablespoons butter, softened and divided|
|1||tablespoon instant espresso powder|
|1-3/4||cups all-purpose flour|
|1/2||teaspoon baking soda|
|3||ounces imported Swiss white chocolate candy bar, broken|
- Melt bittersweet chocolate and 2 tablespoons butter in small heavy saucepan over low heat, stirring often. Add espresso powder; stir until dissolved. Remove from heat; stir in vanilla. Let cool to room temperature.
- Combine flour, baking soda and salt in medium bowl. Beat remaining 1/2 cup butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in bittersweet chocolate mixture and egg. Gradually add flour mixture. Beat at low speed until well blended. Cover; refrigerate 30 minutes or until firm.
- Preheat oven to 375°F. Shape tablespoonfuls of dough into 1-inch balls; place 3 inches apart on ungreased cookie sheets. Flatten each ball into 1/2-inch-thick round with fork dipped in sugar. Bake 9 to 10 minutes or until set (do not overbake or cookies will become dry). Immediately remove cookies to wire racks; cool completely.
- Place white chocolate in small resealable food storage bag; seal bag. Microwave on MEDIUM (50%) 1 minute. Turn bag over; microwave on MEDIUM 1 minute or until melted. Knead bag until chocolate is smooth. Cut off very tiny corner of bag; pipe or drizzle white chocolate decoratively onto cooled cookies. Let stand at room temperature 30 minutes or until set. Store tightly covered at room temperature or freeze up to 3 months.
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