Saturday, December 29, 2012

Chocolate Espresso Snaps

Chocolate Espresso Snaps


3    Cups Flour
1    Cup Dutch Process Cocoa
2    Tbsp. Espresso Powder
4    tsp. Baking Soda
1    tsp. Salt
3/4 Cup Unsalted Butter
3/4 Cup Shortening
2    Cups Sugar
1/2 Cup Brown Sugar
2    Eggs
1/4 Cup White sanding sugar for rolling cookie dough in for decoration


1. In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt.  Mix set aside.
2. In a stand mixer, cream together butter, shortening, sugar and brown sugar.  Add eggs one at a time and       mix until combined.  Add flour/cocoa mixture by the 1/4 cup full until incorporated.
3. Scoop dough into 2" balls and roll in sanding sugar.  Bake in 350 Degrees oven for 14 minutes.  Allow to cool on pan for several minutes.  Transfer to cooling racks and allow to cool completely before storing in an airtight container.  

Serves: 20
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes

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