Recipe For Cooking Black And White Mochachino Sugar Cookies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Black and White Mochachino Sugar Cookies

Posted by Annette at recipegoldmine.com 12/15/2001 8:31 pm

Sugar Cookies
3/4 C. butter
3/4 C. confectioners’ sugar
1 tea. pure vanilla extract or flavoring
1 1/2 C. flour
1/2 C. Dutch-process cocoa
3/4 tea. baking soda
1/2 tea. cinnamon
1/4 tea. salt

Filling
2 Tbsp. butter, melted
1 1/4 C. confectioners’ sugar
1 Tbsp. instant coffee granules
4 to 5 Tbsp. heavy cream

Sugar Glaze Coating
6 oz. white chocolate
1 tea. canola oil

In med. bowl, cream butter, sugar and vanilla extract or flavoring. Stir in flour, cocoa, baking soda, cinnamon and salt until evenly blended. Lay a lrg. piece of plastic wrap on a cookie sheet pan; spoon dough onto plastic. Cover with another piece of plastic; press dough out with rolling pin until it is about 1/2 in. thick. Refrigerate 1 hr..

Preheat oven to 350 degrees F. Unwrap dough. With 2-in. scalloped or round cutter, cut out sugar cookie shapes. Re-roll and re-cut to use all dough. Set cookies on sheet pans; bake 10 min. until lightly puffed. Transfer cookies to cool, flat surface. Cool completely.

Filling: In med. bowl, stir together melted butter, confectioners’ sugar, coffee granules and 4 Tbsp. heavy cream until smooth. Add up to one Tbsp. additional cream if needed to make spreadable filling. Spread half of the cookies with coffee filling. Top with remaining cookies to make sandwiches.

Sugar Cookie Glaze: In top of double boiler over hot water, melt chocolate and canola oil. Stir until smooth. Dip each cookie halfway into glaze; let excess glaze drip off. Set on wire racks 10 cool).

Makes approximately 24 cookies.