These coffee-cinnamon cookies with creamychocolate and crunchy walnuts would make a great sweet finishto a Mexican meal, especially with a scoop of vanilla ice creamor mango sorbet.
Recipe: Mexican Mocha Cookies
1 1/2 cups all-purpose flour 2 tablespoons instant coffee powder 1 teaspoon baking powder 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 cup unsalted butter or margarine 3/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1 large egg 2 teaspoons vanilla extract 1 cup chopped walnuts 2 cups semisweet chocolate chips
Combine flour, instant coffee powder,baking powder, salt and cinnamon in a medium mixing bowl; setaside.
In a separate, larger mixing bowl, creambutter with sugar and brown sugar. Mix in egg and vanilla; beatuntil well combined. Carefully add dry ingredients, stirringuntil incorporated, then fold in half the walnuts.
Wrap dough in wax paper and refrigeratethoroughly for at least two hours. Finely chop the remainingwalnuts; set aside.
Once dough has chilled, preheat oven to350°F (175°C).
Remove dough from refrigerator and, usingrounded teaspoonfuls of dough, shape into balls and place 2 inchesapart on an ungreased baking sheet.
Bake 12 to 15 minutes. Remove the bakingsheet from the oven, and working quickly while cookies are stillsoft, place 3 to 4 chocolate chips in the center of each hotcookie. When the chocolate has softened, smooth over the topand distribute the finely chopped walnuts among the cookies.Cool completely on wire rack.
Makes 36 cookies.
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