- Special Pricing
The word mocha, which we use to mean a chocolate-coffee combination, comes from the name of a port in Yemen where coffee trees were first cultivated. Here powdered cocoa provides the chocolate flavor and instant espresso powder the coffee.
- For the Cookies:
- 3/4 cup butter or margarine, softened
- 1/3 cup packed brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant espresso coffee powder
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- For the Frosting:
- 3 tablespoons butter or margarine
- 2 1/4 cups sifted powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
FOR THE COOKIES:
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, espresso powder, vanilla and salt; beat till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Shape the dough into one 10-inch roll. Wrap in waxed paper or plastic wrap. Chill the dough for 2 hours, or till firm.
Cut the dough into 1/4-inch-thick slices. Place about 2 inches apart on lightly greased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till edges are firm and bottoms are lightly browned. Remove the cookies from the pan and cool on a rack.
FOR THE FROSTING:
In a medium saucepan, melt the butter or margarine and stir over medium heat till the butter browns. Remove from heat; stir in the powdered sugar, vanilla and enough of the milk to make the frosting spreadable. If the frosting becomes too stiff, add hot water, a few drops at a time and stir till smooth.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
192 calories; 10g total fat; 26mg cholesterol; 20mg sodium; 26g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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