Belinda and Carol Bigold,
High Tea Bakery
Leaving these divine cookies for Santa will ensure he returns year after year. With this base chocolate cookie recipe, High Tea Bakery adds two winter flavours: walnuts and coffee.
Ingredients
Base Batter
1/2 cup butter
1/2 cup brown sugar, firmly packed
1 egg yolk
1 1/4 cups flour
2 Tbsp cocoa
Chocolate Coffee Fingers
2 tsp instant coffee granules
2 tsp boiling water
Double Chocolate Walnut Cookies
2 tsp cocoa
2 tsp boiling water
1/4 cup chopped walnuts
1/4 cup chocolate chips
Icing
1 1/2 cups icing sugar
2 tsp coffee granules or cocoa
2 Tbsp boiling water
Method
Chocolate Coffee Fingers
- Preheat oven to 350°F.
- In a mixing bowl, cream butter, sugar and yolk until light and fluffy.
- In a small bowl, dissolve coffee in boiling water. Add to creamed mixture.
- In a bowl, sift together dry ingredients. Add to creamed coffee mixture. Mix well.
- Form balls and wrap in plastic wrap. Refrigerate for 30 mins.
- Shape 2 Tbsp of coffee dough into finger shapes, approx 2 1/2″ long.
- Place on parchment lined baking tray, approx 1″ apart. Bake 10-12 mins.
Double Chocolate Walnut Cookies
- Follow same steps as chocolate coffee fingers, substituting cocoa for coffee.
- In step 4, add chocolate chips and walnuts.
Icing
- Dissolve coffee or cocoa in boiling water.
- Sift icing sugar into small bowl. Stir in coffee or cocoa until smooth.
- Pipe or spread on cooled cookies.
Yields 2 dozen