|Nutritional Guidelines (per serving)|
|Servings: 48 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The mocha glaze gives these chocolate drop cookies a pleasant coffee flavor.
- 2 cups sifted all-purpose flour
- 1 teaspoon double-acting baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (minus 1 tablespoon) milk
- 1 tablespoon vinegar
- 1 teaspoon baking soda
- 5 1/2 tablespoons butter (softened)
- 1 cup granulated sugar
- 1 Egg (slightly beaten)
- 1 1/2 teaspoons vanilla extract
- For the Mocha Glaze:
- 1 1/2 cups confectioners' sugar
- 2 1/2 tablespoons butter, melted
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons hot coffee or espresso (or more, for drizzling)
- 1/4 teaspoon salt
Heat the oven to 325° F (165° C/Gas 3).
Sift flour with baking powder, 1/2 cup of cocoa, and 1/2 teaspoon of salt.
In a measuring cup, combine milk with the 1 tablespoon of vinegar and the soda; set aside.
In mixing bowl cream the 5 1/2 tablespoons of butter until light and fluffy, gradually adding sugar; add the egg and vanilla and beat well. Blend in the flour mixture alternately with soured milk mixture.
Drop rounded tablespoonfuls of dough onto ungreased or parchment-paper lined baking sheets; bake for 10 minutes, or until cookies spring back when top is lightly touched.
While cookies are still warm, frost them with the Mocha Glaze, below, or use your own favorite icing or glaze.
Combine the confectioners' sugar with 2 1/2 tablespoons of melted butter, 2 tablespoons of unsweetened cocoa, the coffee or espresso, and 1/4 teaspoon salt; stir until well blended.
Add a little more hot coffee or hot water to get desired consistency for drizzling or spreading.
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