Mocha Twists

Chocolate and coffee crystals give each other a flavor boost in these Christmas cookies. Dunk them in Cocoa Glaze for a spectacular presentation.

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4 users rated this recipe an average rating of 3.5
Yields:
24 twists
Prep:
15 mins
Cool:
3 mins
Bake:
8 mins 375°F per batch
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Mocha Twists

Ingredients
2/3
cup sugar
3
1
teaspoon instant coffee crystals
3/4
teaspoon baking powder
1/4
teaspoon salt
1
egg
1
teaspoon vanilla
2 1/4
1
Cocoa Glaze, below

Directions

  1. In mixing bowl beat butter with mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, coffee crystals, baking powder, and salt; beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with mixer. Using wooden spoon, stir in remaining flour. Divide dough in half; wrap. Chill dough 1 to 2 hours or until easy to handle.
  2. Preheat oven to 375 degrees F. Divide each dough half into 24 pieces. On lightly floured surface, roll each dough piece in 6-inch rope. Twist 2 ropes together; pinch ends to seal. Place ropes 2 inches apart on ungreased cookie sheets. Bake about 8 minutes or until edges are firm. Cool on cookie sheets for 5 minutes. Transfer to wire racks; cool completely.
  3. Dip one end of each twist in Cocoa Glaze, allowing excess to drip off. Place on waxed paper until set. Makes 24 twists.

Cocoa Glaze

Ingredients

3
tablespoons milk

Directions

  1. In a bowl combine powdered sugar, cocoa powder, and enough milk to make glazing consistency. Makes 3/4 cup.

Nutrition Facts

(Mocha Twists)
    Per serving:
  • 180 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 2 g monounsatured fat),
  • 29 mg chol.,
  • 90 mg sodium,
  • 25 g carb.,
  • 16 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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