Use a Christmas tree shaped cookie cutter for this recipe.
* 1 cup butter, softened
* 3/4 cup sifted confectioners' sugar
* 3 tablespoons granulated sugar
* 1 teaspoon instant espresso or coffee granules
* 1 tablespoon vanilla
* 3 tablespoons unsweetened cocoa powder
* 1 2/3 cups flour
Chocolate Glaze:
* 1/2 cup semisweet chocolate chips
* 1 teaspoon shortening
Caramel Glaze:
* 7 ounces caramels, unwrapped
* 2 tablespoons butter
* 1 tablespoon milk
To make cookies:
In a large bowl, beat the butter and both sugars with an
electric mixer until fluffy. Dissolve espresso granules in vanilla. Add to
butter mixture. Beat in cocoa powder. Beat in as much flour as you can, then
stir in the rest by hand.
Divide dough in half. Flatten into disks. Wrap in plastic and refrigerate 1 hour
or until firm.
Preheat oven to 325 degrees.
Roll out dough on lightly floured surface to 1/4- to 3/8-inch thick. Cut into
trees or reindeer or other shapes, if desired. Arrange on baking sheets.
Bake about 13 minutes or until set but not too brown. Cool on wire racks 1
minute then transfer to racks to cool completely.
To make chocolate glaze: Heat chocolate and shortening in a saucepan over low
heat until chocolate begins to melt. Remove from heat. Stir until smooth. Spoon
into pastry bag. Drizzle over cookies. Let stand until set.
To make caramel glaze: Heat the caramels, butter and milk over very low heat,
stirring until smooth. Spoon into pastry bag. Drizzle over cookies.
Editor's note: We found the caramel drizzle a little hard to work with it has to
be quite hot to pipe effectively. These are equally delicious with just the
chocolate glaze. Also, this dough becomes crumbly if left in the refrigerator
too long before rolling. Just an hour or so to firm is plenty.
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