Mocha Latte Logs
Prep Time: 1 hour 30 minutes Start to Finish: 2 hours
Makes: 4 dozen cookies Calories per cookie: 100
Everyone has their go to traditional Christmas cookies. However, sometimes I think it's fun to try out something new and unexpected. Cue to Betty Crocker's Mocha Latte Logs. These cookies are not too sweet, and have a flavor of espresso and chocolate. They remind me of a coffee flavored chocolate shortbread dipped in a coffee glaze. Perfect with a cup of coffee or hot chocolate on the holidays.
These were a little more labor intensive than your typical drop cookies, but they came out beautiful and were really tasty.
The cookies call for unsweetened baking chocolate, melted and cooled slightly. I would do this step first so that it doesn't slow you down when you are waiting for it to "cool slightly".
I also refrigerated the dough for a little before working with it. It made it easier to manage. I also kept the wedges I wasn't using in the refrigerator until I needed them.
Ingredients
Cookies
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 oz. unsweetened baking chocolate, melted, cooled slightly
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon instant espresso coffee powder
- 2 1/2 cups all-purpose flour
Glaze
- 2 tablespoons whipping cream or milk
- 2 teaspoons instant espresso coffee powder
- 1 cup powdered sugar
Directions
- Heat oven to 350 degrees. In large bowl, beat butter with electric mixer on medium speed until fluffy. Beat in sugars until well blended. Beat in melted chocolate, vanilla, egg and 1 tablespoon coffee powder. Gradually beat flour into butter mixture until well blended.
- Roll dough into ball; flatten ball slightly. Cut dough into 8 equal wedges; roll each into 18-inch long rope. Cut each rope into 6 (3-inch) pieces. On ungreased cookie sheets, place pieces 2 inches apart. Using tines of fork **I used a butter knife here** make lines along each log by pulling gently down length of each piece.
- Bake 10-12 minutes or until firm but not browned. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- Place waxed paper on counter under cooling racks. In small, deep microwaveable bowl or measuring cup, microwave cream uncovered on High about 15 seconds, or until warm. Stir in 2 teaspoons coffee powder until dissolved. Using whisk, beat in powdered sugar until no lumps remain. Dip one end of each log into glaze. Place on cooling racks, allowing glaze to drip through rack, until glaze is dry, about 30 minutes.
What I loved most about these cookies, is that they weren't overly sweet and they were unique. The chocolate and coffee flavors come through and the glaze gives it that extra decadence to satisfy your sweet tooth.
Try these out for your holiday dessert table this year. Guests will be impressed with your hard work and creativity.
<3 P.S.
I added extra whipping cream to my glaze as I worked with it. I wanted a thinner consistency for my cookies which made dipping them easier.