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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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  • Yields: 24 twists
  • Prep: 15 mins
  • Cool: 3 mins
  • Bake: 8 mins 375°F per batch

Mocha Twists

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 parchment or waxed paper until set. Makes 24 twists.

Cocoa Glaze

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,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 29 mg chol.,
  • 90 mg sodium,
  • 25 g carb.,
  • 0 g fiber,
  • 16 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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