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.
- Portion size 35 servings
Ingredients
Method
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 salt ; 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.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 75 mg
- Protein 1 g
- Calories 90.0
- Total fat 6 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 3.0
- Folate 4.0
- Vitamin A 5.0
