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1
recipe Basic Cookie Dough (see recipe below)
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1
tablespoon instant espresso coffee powder
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5
ounces semisweet chocolate, chopped
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2
tablespoons butter
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1
egg
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1/3
cup packed brown sugar
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1
tablespoon coffee liqueur
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2
teaspoons vanilla
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1/2
teaspoon ground cinnamon
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1/4
teaspoon ground nutmeg
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1/4
teaspoon ground cardamom
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Chocolate Ganache (see recipe below)
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Chocolate-covered coffee beans (optional)
1. Prepare Basic Cookie Dough as directed, except add 1 tablespoon espresso coffee powder when adding the egg. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 325 degrees F. Shape dough into 36 (about 1-1/4-inch) balls. Press balls evenly onto the bottoms and up the sides of 36 ungreased 1-3/4-inch muffin cups.
3. For filling, in a small saucepan, combine chocolate and butter. Cook and stir over low heat until melted. Remove from heat. Stir in egg, brown sugar, liqueur, vanilla, cinnamon, nutmeg, and cardamom. Spoon 1 slightly rounded teaspoon of the filling into each pastry-lined muffin cup.
4. Bake in the preheated oven for 15 to 20 minutes or until filling is puffed and set and pastry is just firm. Cool in muffin cups on wire racks for 5 minutes. Carefully remove tarts from muffin cups; cool completely on racks. Spoon Chocolate Ganache over tarts. If desired, garnish with coffee beans. Makes 36 tarts.
- Storage Place tarts in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
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1/3
cup whipping cream
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1
teaspoon instant espresso coffee powder
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3
ounces chopped semisweet chocolate
In a small saucepan, combine whipping cream and espresso coffee powder. Bring to boiling. Remove from heat. Add semisweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth.
Yield: about 2-3/4 cups dough
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1/4
cup butter, softened
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1/4
cup shortening
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2
ounces cream cheese, softening
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1
cup brown sugar
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1/2
teaspoon baking powder
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1/2
teaspoon salt
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1/2
teaspoon ground cinnamon
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1/4
teaspoon ground nutmeg
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1
egg
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2
teaspoons vanilla
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2 1/2
cups all-purpose flour
In a large bowl, combine butter, shortening, and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Makes about 2-3/4 cups dough.
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Had way too much dough for the filling - cause I got 50+ cookies. Any ideas for more filling?
12/21/2011 11:22:01 AM Report AbuseThese tasted good.. not bad. They're just very rich. Everyone liked them, but could really only eat one, since they're so rich. They're cute and look delicious but I might substitute the brown sugar for white and maybe change a few things if I made these again, but I don't plan on it. The espresso flavor was only an aftertaste also. Not noticeable enough for me and my friends and family.
12/16/2011 07:18:52 AM Report AbuseGood cookies, make them, eat them. NOW....BHG, how am I supposed to write a good useful review if i cannot go over 500 characters.
12/9/2011 11:32:33 AM Report Abusewhere is the recipe for the espresso shots?
11/22/2011 09:47:58 AM Report Abusehi there... it is at the bottom of the recipe =)
12/6/2010 02:26:41 PM Report Abuse