Last week I shared my undying devotion to chocolate and gingerbread. Just in time for the cookie exchange you're attending this weekend, I thought I'd pay homage to that other dynamic duo: chocolate and coffee. Whoever invented this combination deserves serious props, 'cause I'm convinced there's nothing it can't cure. (Actually, my best friend thinks she came up with it when she walked into Starbucks and ordered a hot cocoa with a shot of espresso...but I digress.)
The recipe is adapted from Handmade Winter, a charming eBook just released by a group called the Creative Mamas Collective. The publication contains over 50 homey recipes, activities, and reflections, all with a bent towards filling the season with warmth from the heart. It's especially for readers with kids, or for those of us who are kids at heart!
These cookies definitely speak to my inner child; they're as fun to make and eat as they are to look at. The best part about them (aside from their buttery flavor and their tender-crisp consistency) is how versatile they are. I tweaked the provided recipe to make a mocha variation, but you could use any flavors you like. The world is your cookie oyster!
Mocha Swirl Cookies
adapted from Handmade Winter
2 cups all-purpose flour
2 tbsp corn starch
1 tsp each baking powder and salt
2/3 cup powdered sugar
1/4 granulated sugar
1 1/2 cups unsalted butter
1 tsp each vanilla extract and coffee extract
1/4 cup cocoa powder
Combine flour through sugar in a large bowl. Cut butter into the mixture until you have a pebbly dough. Split quantity in two. Into one half, add vanilla extract and knead to combine.Blend coffee extract and cocoa powder into the second lump of dough. On sheets of parchment, roll the two balls into even rectangles. Refridgerate one hour. To spiral, lay one sheet of dough onto the other and carefully roll them into a log shape. Slice, bake at 350 degrees for 10-12 minutes, and devour!