GINGERBREAD-ESPRESSO CRINKLE COOKIES
Rolling the dough balls in granulated sugar before heavily coating them with confectioners' ensures maximum "crinkle effect" on the surfaces of these espresso-spiked spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 5h
Yield Makes about 30
Number Of Ingredients 14
Steps:
- Line 2 baking sheets with parchment. In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter with grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Transfer to plastic wrap, pat into a disk, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Place granulated sugar in a shallow bowl, and confectioners' sugar in another. Using a 1-ounce scoop or tablespoon measure, scoop rounded spoons of dough, roll into balls, and transfer directly to bowl with granulated sugar. (If dough becomes sticky as it warms, dust your palms with confectioners' sugar.) Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners' sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.
- Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.
MOCHA CRINKLES
These decadent chocolate-coffee flavored cookies will remind you of rich fudgy brownies. Great Christmas cookies.
Provided by littleturtle
Categories Dessert
Time 14m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Beat together brown sugar and oil; then mix in sour cream, egg, and vanilla.
- Set aside.
- In another bowl, mix together flour, cocoa, espresso, baking soda, salt, and pepper.
- Add flour mixture to brown sugar mixture; mix well.
- Refrigerate dough until firm (3-4 hours).
- Preheat oven to 350°F.
- Pour powdered sugar into shallow bowl; set aside.
- Cut dough into 1" pieces; roll into balls. Roll balls in powdered sugar.
- Bake on ungreased cookie sheets until tops of cookies are firm to touch (10-12 minutes; do not overbake).
- Cool on wire racks.
Nutrition Facts : Calories 48, Fat 1.9, SaturatedFat 0.4, Cholesterol 3, Sodium 28.6, Carbohydrate 7.7, Fiber 0.4, Sugar 4.8, Protein 0.6
MIDNIGHT COCKTAILS
This variation on a mojito uses blackberry spreadable fruit, which gives it a deep purple color and adds a bit of sweetness to every sip. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine spreadable fruit and water. Cook and stir over medium heat until smooth; transfer to a small bowl. Refrigerate until chilled., In a small pitcher, muddle mint leaves and lime juice. Add blackberry syrup and rum. Divide the mixture between 2 cocktail glasses. Stir in club soda; garnish with mint sprigs.
Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
MOCHA ESPRESSO CRINKLE COOKIES
Chocolate and coffee...my 2 best friends!! All baked into one pretty cookie...now we're talkin'! ;) These are WONDERFUL! I especially enjoy them with my morning coffee or evening hot chocolate by the fireplace! Great for dunking! Also make pretty gifts during the holidays. I like to place them in a little bag tied with a ribbon,...
Provided by Kelly Williams
Categories Chocolate
Time 40m
Number Of Ingredients 15
Steps:
- 1. Beat dark brown sugar and oil in mixer bowl. Mix in sour cream, chocolate syrup, egg and vanilla. Set aside.
- 2. In medium bowl, whisk to mix well the flour, cocoa, espresso, baking soda, salt, pepper and cayenne. Add four mixture to brown sugar mixture. Mix well. Scrape bottom and sides, mix again. Put dough onto plastic wrap, and wrap tightly. Refrigerate til firm. (3-4 hours.)
- 3. Preheat oven to 350. Pour powdered sugar into shallow bowl, 1/2 cup to start, add more as needed. Cut or spoon off pieces of dough and roll into 1 1/2" balls. (Or walnut-sized.) Roll balls into powdered sugar. Coating fairly heavily.
- 4. Bake on ungreased cookie sheets for at least 12 minutes, up to 15 minutes, or until tops of cookies are firm to touch. *DO NOT OVERBAKE*. Cool on wire racks.
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- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
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