Mocha Cappuccino Cookies
Mocha Cappuccino Cookies
Makes about 4 dozen cookies.
Note: This cookie has two types of frosting for added effect. From Joan Hause of Lake Elmo.
2/3 c. unsweetened cocoa powder
1/2 tsp. salt
2 tsp. granulated fine-ground espresso or dark roast coffee
2 c. flour
1 c. (2 sticks) unsalted butter, at room temperature
1 1/3 c. granulated sugar
2 egg yolks
1/4 c. milk
2 tsp. vanilla extract
For the frosting:
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/4 c. powdered sugar
1 tsp. vanilla extract
3 oz. white chocolate, melted and cooled slightly For bittersweet chocolate frosting:
3 oz. bittersweet chocolate, melted and cooled slightly
To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a large bowl, whisk together cocoa powder, salt, espresso (or coffee) and flour, and reserve.
In a bowl of an electric mixer on medium-high speed, beat 1 cup butter until creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, about 2 minutes. Add egg yolks, milk and 2 teaspoons vanilla extract, and beat until thoroughly combined. Reduce speed to low, slowly add flour mixture and mix until just combined.
Shape dough into 1 1/2-inch balls and place 2 inches apart on prepared baking sheets. Using a wide-bottomed glass, carefully press dough to 1/2-inch thickness before baking. Bake until cookies are set and tops are dry, about 8 to 9 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.
To prepare frostings: In a bowl of an electric mixer on medium-high speed, beat 1/2 cup butter until creamy, about 1 minute. Reduce speed to medium-low and add 1 1/4 cups powdered sugar and 1 teaspoon vanilla extract, and mix until creamy. Remove half the frosting from the bowl and set aside. Add the melted white chocolate to one bowl, and the melted bittersweet chocolate to the other, stirring until thoroughly combined. If either frosting needs to be thicker, add more powdered sugar.
Using a frosting gun, fill container with alternating spoonfuls of white chocolate and then bittersweet chocolate frosting. Create a white chocolate/bittersweet chocolate swirl on top of each cookie, about 2 teaspoons per cookie; a medium-size star tip works well. If using a pastry bag, there is a coupler that can be used to attach two pastry bags, one for each frosting. The same effect can be made by placing 1 teaspoon of each icing on top of a cookie and swirling frosting with a butter knife.