Mocha Orange Patchwork Cookies Recipes

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

Steps:

• Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine the flour, coffee granules, cinnamon and salt; gradually add to creamed mixture. , Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. scalloped cookie cutter. Place 2 in. apart on ungreased baking sheets. Sprinkle with coarse sugar or edible glitter. , Bake 8-9 minutes or until set. Remove to wire racks.

Steps:

• Preheat oven to 350.
• Cream butter.
• Add both sugars and beat well.
• Add egg and mix well.
• Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
• Mix well.
• Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
• Remove dough from refrigerator.
• Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
• Bake 12-15 minutes.
• Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
• When chocolate has softened, spread over top and sprinkle with balance of walnuts.
• Remove to wire rack and cool.

Steps:

• For Crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
• For Filling:
• Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
• Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
• For Topping:
• Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
• Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Cut around pan sides; release. Top with oranges and chocolate, if desired.

Steps:

• For orange dough, whisk flour, baking soda and salt in small bowl.
• In large bowl, beat butter with electric mixer on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Beat in orange zest and vanilla. Beat in egg, scraping bowl .
• Mix in one-third of flour mixture, on low speed. Gradually add, and blend, remaining flour.
• For mocha dough, whisk flour, cocoa, baking soda and salt in small bowl.
• In large bowl, beat butter on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Dissolve coffee in vanilla. Beat into dough. Beat in egg.
• Mix in one-third of flour mixture on low speed. Add remaining flour gradually, until blended.
• Doughs will be slightly damp but crumbly. Scrape onto large pieces of plastic wrap, shape into flat discs, and wrap. Refrigerate until firm, 2 hours to overnight.
• Line 2 cookie sheets with parchment paper.
• For patchwork cookies, choose small cookie cutter that fits inside larger one, and allows a border.
• Roll doughs to 1/4-inch thickness on floured surface. Cut out large orange shape; place on cookie sheet. Cut out large mocha shape; place 2 inches apart. Cut out small shapes from centre of each. Place small mocha shape inside large orange shape, and vice versa. When pans are full, place in freezer for 15 minutes or refrigerator for 30 minutes.
• For marbled cookies, knead scraps together. Roll out dough; cut.
• Bake in 350F oven until edges begin to colour, about 12 minutes for 2-inch cookies. You can use top and middle oven racks, switching trays halfway through baking time - quickly, to maintain temperature.
• Makes about 50 cookies.