Monica's Mocha Bars
Years ago Monica Gray shared this recipe for crunchy coffee-and-chocolate bars rolled in sugar. They take so little time to make and are so delicious that they're worth making any time of year. I like to make the most of my cookies, serving them on Christmas Eve — before everyone is sated with platters of them on Christmas Day and over the holidays.
Servings: 35
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 90 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 75 mg |
| % RDI: | - |
| iron | 3% |
| vit A | 5% |
| folate | 4% |
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1 cup (250 mL) butter, softened
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) instant coffee granules
4 tsp (20 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
1/4 tsp (1 mL) salt
1 tbsp (15 mL) ground coffee beans
1/4 cup (50 mL) granulated sugar
Preparation:
In bowl, beat butter with icing sugar until fluffy. Stir coffee granules into vanilla until dissolved; blend into butter mixture. In separate bowl, sift together flour, cocoa and sa< stir in ground coffee. Add to batter, mixing with hands if necessary to make smooth dough.
On plastic wrap, form dough into 18-inch (45 cm) long log, using wrap to press out evenly. Shape into 2-inch (5 cm) wide and scant 1-inch (2.5 cm) high bar; cut crosswise into scant 1/2-inch (1 cm) thick slices. Place on parchment paper-lined rimless baking sheet. Bake in centre of 350°F (180°C) oven for about 20 minutes or until firm to the touch.
Sprinkle granulated sugar into shallow dish. One at a time, roll hot cookies in sugar; let cool on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 weeks or freeze for up to 1 month.)
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