Mocha Cinnamon Melt Aways Recipe
Mocha Cinnamon Melt Aways has an amazing taste. These Mocha Cinnamon Melt Aways cookies gets its taste from semisweet chocolate, espresso coffee powder, cornstarch, vanilla extract and ground cinnamon. I don€™t mind having lots of Mocha Cinnamon Melt Aways on my plate. Try out our recipe and you will also agree. This delectable cookie looks as good as it tastes and is perfect gift for the Christmas to your family from you!
Ingredients
| Semi-sweet chocolate square | 1 | |
| 1 tablespoon instant espresso coffee powder | ||
| Water | 1 Tablespoon | |
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| All purpose flour | 1 Cup (16 tbs) | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
1. In small saucepan over low heat, heat chocolate, instant coffee, and water, stirring frequently, until chocolate is melted and coffee is dissolved; remove from heat.
2. In large bowl, with mixer at high speed, beat butter or margarine until light and fluffy. Reduce speed to low; gradually beat in chocolate mixture, flour, and remaining ingredients until well mixed, occasionally scraping bowl with rubber spatula. Cover bowl and refrigerate 1 hour or until mixture is easy to handle.
3. Preheat oven to 300°F. Shape mixture into 1-inch balls. Place balls, about 1 1/2 inches apart, on ungreased cookie sheets. With textured side of lightly floured meat mallet, flatten each ball to about a 1 3/4-inch round.
4. Bake cookies 20 to 25 minutes until edges are lightly browned. Remove cookies to racks to cool. Store in tightly covered container.
2. In large bowl, with mixer at high speed, beat butter or margarine until light and fluffy. Reduce speed to low; gradually beat in chocolate mixture, flour, and remaining ingredients until well mixed, occasionally scraping bowl with rubber spatula. Cover bowl and refrigerate 1 hour or until mixture is easy to handle.
3. Preheat oven to 300°F. Shape mixture into 1-inch balls. Place balls, about 1 1/2 inches apart, on ungreased cookie sheets. With textured side of lightly floured meat mallet, flatten each ball to about a 1 3/4-inch round.
4. Bake cookies 20 to 25 minutes until edges are lightly browned. Remove cookies to racks to cool. Store in tightly covered container.
Chef
