Monday, March 12, 2012

Chocolate Espresso Snowflakes

Now that I'm finally over my winter ailments, I'm back to cooking and entertaining.  The other night a few friends came to dinner, where I treated them to the delish Braised Moroccan Chicken with Preserved Lemons and Green Olives (see Dec 4 2011 post for recipe).  This goes sensationally over Israeli couscous, and that pretty much covers the entree (well, except for some roasted asparagus).

Dessert featured some of my honeyed peaches I put up last summer.  But the star was Amy Rudnick's unbelievably delicious Chocolate Espresso cookies.  The espresso flavor is splendid.  I insisted on getting the recipe, and plan to make them for this week's festivities.  Thank you Amy!

Chocolate Espresso Cookies


½c flour
¼c unsweetened cocoa powder
4t instant espresso
1t baking powder
t salt
4T unsalted butter (softened)
c packed light brown sugar
4oz bittersweet chocolate, melted and cooled
1T milk
confectioners sugar, about ½ cup
Sift flour, cocoa powder, baking powder, and salt in a medium bowl.

In electric mixer bowl, cream butter and sugar until light and fluffy. Beat in egg. Mix in chocolate.

With mixer on low, gradually add in flour mixture. Beat in milk.

Remove dough and flatter into a disk. Wrap in plastic and freeze about 30 minutes.

Preheat oven to 350. Line baking sheet with parchment paper.

Pour confectioners sugar into a medium bowl. Shape dough into 1” balls and roll in confectioners sugar, making sure they are entirely coated

Place on baking sheet about 2” apart.

Bake 12 inutes. Cookies will have spread and sugar coating will appear cracked. Cookies will be soft to the touch.

Cool on wire rack.