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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2/3 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| instant coffee: 1 tsp |
| baking powder: 3/4 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| powdered sugar (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 1 Tbl |
| 2% milk: 3 Tbl |
Mocha Twists
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
8 min -
Servings
24 serving(s)
Tags
- In mixing bowl beat butter with mixer on medium to high speed for 30 seconds.
- Add sugar, cocoa powder, coffee crystals, baking powder, and salt; beat until combined.
- Beat in egg and vanilla.
- Beat in as much flour as you can with mixer. Using wooden spoon, stir in remaining flour. Divide dough in half; wrap.
- Chill dough 1 to 2 hours or until easy to handle.
- Preheat oven to 375 degrees F.
- Divide each dough half into 24 pieces.
- On lightly floured surface, roll each dough piece in 6-inch rope.
- Twist 2 ropes together; pinch ends to seal. Place ropes 2 inches apart on ungreased cookie sheets.
- Bake about 8 minutes or until edges are firm.
- Cool on cookie sheets for 5 minutes. Transfer to wire racks; cool completely.
- Dip one end of each twist in Cocoa Glaze, allowing excess to drip off.
- Place on waxed paper until set.
- Makes 24 twists.
- Cocoa Glaze:
- In a bowl combine 2 cups powdered sugar, 1 tablespoon unsweetened cocoa powder, and enough milk (about 3 tablespoons) to make glazing consistency.