Mocha Cigar Cookies
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
52
Sourness
32
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1 cup
Sugar (confectioners?)1.25 cups
All-Purpose Flour (sifted)1 tsp
Salt10 tbsps
Unsalted Butter (melted and cooled)6 large
Egg White (room temperature)2.5 cups
Heavy Cream1.5 tsps
Instant Espresso PowderDirections:
1
Heat oven to 400 degrees F
2
In a medium sized bowl, using a wooden spoon, combine sugar, flour and salt; make a well in the center
3
Stir to combine vanilla seeds and butter
4
Add vanilla, butter, egg whites, and cream, mix until smooth
5
Cover and chill for at least 2 hours or overnight
6
Using the large hole of a box grater, grate chocolate
7
Gently fold half into batter, reserve remaining chocolate in a small bowl
8
Using a plastic lid, make a template by cutting a 4 1/2-inch circle
9
Using a small offset spatula, spread approximately 2 teaspoons of batter evenly to fill circle on a silpat or parchment paper
10
Repeat process, making 3 more circles, transfer silpat to baking sheet
11
Bake for 2 1/2 minutes, rotate pan and continue baking for 2 1/2 minutes or until golden brown
12
Working quickly, use a spatula to remove cookies, one by one from silpat and roll around the handle of a wooden spoon, cool on wire rack
13
If cookies harden before rolling, simply return tray to the oven for 30 seconds or until pliable
14
Using a pastry bag, fitting with a 3/8-inch plain round pastry tip, fill with coffee flavored whipped cream
15
Gently pipe cream into 1 end of the cigar until cookie is full
16
Dip each end in remaining chocolate and serve immediately
17
Unfilled cookies can be stored in an airtight container up to 3 days
18
In the bowl of an electric mixer fitted with a whisk attachment, combine coffee liqueur and espresso powder, stir to dissolve
19
Add cream and confectioners? sugar, whisk on medium speed until soft peaks form
20
Refrigerate until ready to use
21
Follow piping instructions for Mocha Cigars
22
Yield: 4 1/2 cups