Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Mocha Tea Cookies




Source of Recipe


Source: Cooking at a Glance - Cookies


List of Ingredients




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



Recipe



FOR THE COOKIES:
In a large mixing bowl beat 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 dough into one 10-inch roll. Wrap in waxed paper or plastic wrap. Chill dough for 2 hours, or till firm.


Cut 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 cookies and cool on a rack.


FOR THE FROSTING:
In a medium saucepan melt butter or margarine and stir over medium heat till butter browns. Remove from heat; stir in powdered sugar, vanilla, and enough of the milk to make a frosting of spreading consistency. If frosting becomes too stiff, add hot water, a few drops at a time, and stir till smooth.