Mocha Cookie Torte Recipe
Ingredients
| 1 12-ounce package sugar cookie mix | ||
| Unsweetened cocoa powder | 3 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Egg | 1 | |
| Butter/Margarine | 1 Teaspoon, softened | |
| 2 teaspoons instant coffee powder | ||
| Warm water | 1 Tablespoon | |
| 1 13 1/2 -ounce carton frozen whipped dessert topping, thawed | ||
| Toasted almonds | 1/4 Cup (16 tbs), chopped | |
Directions
In mixing bowl, thoroughly combine cookie mix, cocoa powder, and cinnamon.
Add the egg and butter according to cookie mix directions.
Roll dough on well-floured surface to 18xl2-inch rectangle.
Cut in twenty-four 3x3-inch squares.
Bake on ungreased cookie sheet in 375° oven for 6 to 8 minutes.
Cool on rack.
Dissolve coffee in warm water; fold into dessert topping along with almonds.
Spread about 3 tablespoons mixture on each of 6 cookies.
Top with a second cookie, filling, a third cookie, more filling, fourth cookie, and top with remaining filling.
Place in shallow baking pan.
Cover and chill overnight.
Cut in half diagonally to serve.
Add the egg and butter according to cookie mix directions.
Roll dough on well-floured surface to 18xl2-inch rectangle.
Cut in twenty-four 3x3-inch squares.
Bake on ungreased cookie sheet in 375° oven for 6 to 8 minutes.
Cool on rack.
Dissolve coffee in warm water; fold into dessert topping along with almonds.
Spread about 3 tablespoons mixture on each of 6 cookies.
Top with a second cookie, filling, a third cookie, more filling, fourth cookie, and top with remaining filling.
Place in shallow baking pan.
Cover and chill overnight.
Cut in half diagonally to serve.
Chef
