Crisp Chocolate Espresso Ribbon Cookies (Cookie Mix)
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 1 (17 1/2 ounce) envelope betty crocker sugar cookie mix
- 1 tablespoon all-purpose flour
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1 teaspoon almond extract
- 1 egg, slightly beaten
- 1⁄3 cup bittersweet chocolate chips, melted
- 1⁄2 cup chocolate-covered coffee beans, coarsely to finely crushed
- 1⁄3 coarsely toasted almond, chopped
directions
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
- In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms.
- Divide dough in half; place half of dough in another bowl.
- Stir melted chocolate into half of dough.
- To remaining half of dough, mix in espresso beans and almonds.
- Firmly press half of chocolate dough evenly in bottom of loaf pan.
- Evenly press half of espresso dough over chocolate dough in pan.
- Repeat with remaining chocolate dough and espresso dough.
- Fold plastic wrap over dough to cover.
- Refrigerate about 2 hours or until firm.
- Heat oven to 350°F.
- Remove dough from pan; unwrap.
- Place dough on cutting board.
- Cut dough crosswise into 4 equal pieces.
- Cut each piece crosswise into 1/4-inch slices.
- On ungreased cookie sheets, place slices 2 inches apart.
- Bake 9 to 10 minutes or until edges are light golden brown.
- Cool 1 minute; remove from cookie sheets to cooling rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan