STYLETHREAD -- LET'S TALK SHOP!

there is another refrigerator cookie (make dough now, slice and bake later) recipe in the december issue of martha stewart that i was thinking of making. they are called "mocha slice cookies". the little description reads:

"made with cocoa and espresso powders, cocoa nibs and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate."

uhm... yuuuum!

i'll post the recipe if you're interested.

bumblebee wrote:

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any kind of old-fashioned shortbread is great for that, because they are the slice and bake type and the dough is not too crumbly.  it is also super-easy to make--it's pretty much just a lot of butter and a lot of sugar, with a few other things added in. 

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ooooh, shortbread! that's a great idea. i've been meaning to make some. thanks for reminding me!

here's the recipe. i'm planning on making these. i'll be curious to hear how yours turn out if you decide to make them too.


MOCHA SLICE COOKIES
makes about 4 dozen

1 1/2 cups all-purpose flour, plus more for work surface
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 tablespoons instant espresso powder
1/4 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup cocoa nibs (it mentions that you can get these at whole foods market)
coarse sanding sugar


1. Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.

2. Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.

3. Preheat oven to 350°. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch-thick rounds. Space 1 inch apart on baking sheet lined wiht parchment paper.

4. Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.

turtledove please post it when you get a chance! I am baking this weekend but I am going to try to do more during the week and next weekend too.

cc wrote:

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\I think I saw some kind of chocolate shortbread recipe last night.

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um, yum. If you find that recipe, could you post it as well? I love shortbread cookies, but chocolate shortbread. I mean really, come on! How great does that sound???