I can't deny my love for baking. Very much like coffee, it's one of those integral parts of my being that I can't live without. So, this week I toiled away in the Brown family kitchen to crank out my most recent culinary conquest: Mocha Slippers. These delicious cookies combine the buttery goodness of shortbread with the silken luxury of coffee infused chocolate for taste that is quite spectacular!
- 1/2 of a Cup of Softened Butter
- 1/4 of a cup of Granulated White Sugar
- 1 1/4 Cups of All-Purpose Flour
- 3 Tablespoons of Cornstarch
- 1 Tablespoon of Finely Ground Coffee (Turkish grind)
- 1/2 of a Cup of Semisweet Chocolate Chips
- Garnish of your choice
- Begin by combining your butter and sugar in a large mixing bowl, stirring until smooth.
- Add your flour and cornstarch and mix thoroughly, your dough should be crumbly at this point.
- Press the dough together into a large ball and cover your bowl with plastic wrap and allow it to sit for 15 minutes. While the dough sits, preheat your oven to 325 degrees.
- When 15 minutes have passed, roll out the dough until it's about 1/2 an inch thick and cut out your cookies. Cookie cutters work fine, but you can also use a knife to cut out your own shapes if you're feeling creative.
- Place your cut outs onto an ungreased cookie sheet and bake for 40 minutes. The cookies should turn a nice golden color when they're ready to be taken out.
- Before removing the cookies from the sheet, you're going to want to let them firm up and cool a touch. When your cookies are cool and firm enough to handle, bust out your double boiler because it's time to melt some chocolate (alternatively, you can use a microwave). When your chocolate is completely melted, blend in your ground coffee.
- Dip the ends of the cookies into the melted chocolate coffee mixture and allow them to cool on a wire rack. If you really want to go crazy, you can garnish the chocolate dipped end! (I used hazelnuts!)