Mocha Cookies

I set out to bake my second batch of weekly church bake sale cookies and wanted something new. Something different. I had already made Oatmeal Butterscotch Chip cookies so I wanted a chipless cookie. I opened up my trusty Betty Crocker Cookbook and decided to try the Mocha Cookie recipe. I had all of the ingredients on hand, which is not always the case with unique recipes such as this. I was excited to get to use my friend Emily's gift of Dominican coffee grounds too!

These cookies are simple to make, but do require a little extra time and effort with the rolling and cutting (not my favorite thing.) I have not yet heard outside reviews of this cookie, but here are my thoughts. They are a thin, crunchy cookie with good coffee flavor. I believe they would be a perfect cookie to have with a hot drink. Also, I haven't topped them with the caramel drizzle which might make them perfect. Let me know if you try this topping!

Ingredients

1 large egg

2 Tbsp instant coffee crystals

1 cup sugar

1/2 cup butter or margarine, softened

1 1/2 tsp vanilla

1 1/2 cup all purpose flour

1/2 cup baking cocoa

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

for the caramel drizzle

1 3/4 cups powdered sugar

1/4 cup caramel topping

1/4 tsp vanilla

~2 Tbsp milk

In medium book, beat egg and coffee crystals with mixer on medium speed until crystals dissolve. Add sugar, butter and 1 1/2 tsp vanilla. Beat on medium until light and fluffy. Stir in remaining cookie ingredients. Cover and refrigerate at least 1 hour until chilled.

Heat oven to 375. Roll dough 1/8 inch thick on lightly floured surface. Cut with 2 1/2 inch cookie cutters. On ungreased cookie sheet, place dough 1 inch apart. Bake about 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely; about 30 minutes.

In small bowl, mix powdered sugar, caramel topping and vanilla until crumbly. Stir in just enough milk until smooth and thin enough to drizzle over cookies.