Chocolate Coffee Cookies
Chocolate Coffee Cookies are one of my perfect snack, and loved by all member in my family, especially my kids. The recipe is blended with the best flavor of chocolate and coffee. When making and serving on table, they are gone quickly. My kids can eat them at any time without bored, whether breakfast, lunch or dinner and whole year. So, I always prepare some available in their bag school to avoid hunger. I often make them with a large amount, I set them in airtight container or zip bag, and then store them in the fridge for up to 1 week. Using this way, the cookie not only keep the freshest, but also store them for long day. They are available and ready to serve whenever I want to eat.
If you are big fan of coffee, you can not go wrong with the recipe. The recipe promises keep you amazed for all, from taste, flavor to color. Everything is great! And myself is coffee addict, I love everything belong to coffee flavor. Maybe, that is a hot cup of coffee, a weapon can easily pulls me out of bed in the morning. Or just need the strong flavor of coffee, I can awake throughout long day work. But it doesn’t stop at cups of coffee. It is even better, if you know how to make difference under another way. And coffee cookies are what I want to say here. The cookie is loaded with taste, flavor and color. Above all, they are also one of the edible gifts if you want to give someone. A great idea, right?
Okay guys, chit chat should be stopped here. It’s time to try!
Chocolate Coffee Cookies
Chocolate Coffee Cookies are one of my perfect snack, and loved by all member in my family, especially my kids.
1 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup raspberry jelly
1/2 cup sugar
1/4 teaspoon salt
2 1/4 cups all purpose flour, unbleached, unbromated
1 tablespoon milk
1/2 cup confectioner’s sugar
1/4 teaspoon vanilla extract
- Heat oven to 350 degrees.
- Mix cream together butter and sugar in a large bowl. Add egg and vanilla, and blend. Mix flour, baking powder and salt together in a medium bowl. Mix dry ingredients slowly into creamed mixture until well blended. Divide dough into four portions; shape each into 10 inch long by 2 1/2 inch wide log. Set 4 inches apart on well greased or lined with parchment paper.
- Make a 1/2 in depression down the center of each log. Bake at 350 for about 10 minutes, or until soft. While baking, place jelly into a plastic zipper bag with about 1/8 cut off one corner, or into a pastry bag with a 4 or 5 tip.
- Remove pan from oven, deepen the depression in each log back to 1/2 inch (the dough rises during baking). You can use a chopstick or measuring spoon for this. This may seem like a fuss, but if you don’t do it, the jelly tends to run out, plus you just can’t put much in, and the jelly makes the cookie.
- Using the baggie or pastry bag, squirt the jelly into the depression. If you’ve got all four logs baking at once, you can make sure to divide the jelly evenly.
- Return pan to oven and bake 10-15 minutes longer or until lightly browned. Cool for two minutes. Remove to a cutting board. (If you’ve used parchment paper, just slide the paper onto the board). Cut into 3/4 in slices.
- Combine glaze ingredients until smooth in a small bowl. Drizzle over warm cookies.