Mocha Squares
These java treats are topped off with a coffee liqueur icing.
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Mocha Squares
Directions
- Stir together coffee liqueur or milk and espresso powder or coffee crystals in a small bowl or custard cup; set aside for a few minutes till coffee is dissolved.
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in liqueur mixture, egg, and melted chocolate until thoroughly combined. Beat in as much flour as you can. Stir in remaining flour.
- Cover and chill dough about 1 hour or until easy to handle. Shape dough into a 1-3/4-inch square log 10 inches long. Wrap in waxed paper or clear plastic wrap. Chill from 4 to 24 hours or until firm.
- Heat oven to 375 degree F. Slice dough into 1/4-inch-thick squares. Place 2 inches apart on an ungreased cookie sheet. Bake for 9 to 11 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.
- Up to 1 hour before serving, spread flat side of half of the cookies with about 1 teaspoon Coffee Liqueur Icing. Top with remaining cookies, flat sides down. Store in the refrigerator until serving time. Makes 20 sandwiches.
From the Test Kitchen
To store:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months. Thaw, then fill up to 1 hour before serving. Refrigerate until serving time.
Test Kitchen Tip:
Use a small metal spatula to smooth and square off the sides of the dough log.
Coffee Liqueur Icing
Directions
- Stir together instant coffee crystals and whipping cream in a small bowl until coffee is dissolved. Stir together the coffee mixture, powdered sugar, and coffee liqueur in a medium bowl. Add enough whipping cream (1 to 2 tablespoons), 1 teaspoon at a time, to make icing of spreading consistency.