Mocha Walnut Cookies Recipes

MOCHA-WALNUT MACARONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.

SEA SALT MINT WHITE MOCHA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, espresso powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and white chips., Drop dough by scant 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.

MOCHA WALNUT COOKIES

Steps:

• 1. Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat together thoroughly until light and fluffy. Place the vanilla extract, coffee, and egg in a separate bowl and whisk together.
• 2. Gradually add the coffee mixture to the butter and sugar, beating until fluffy. Sift the flour, cocoa, baking powder and baking soda into the cookie batter and fold in carefully. Fold in the chocolate chips and walnuts.
• 3. Place teaspoonfuls for the cookie batter onto 2 greased cookie sheets, allowing room for the cookies to spread. Bake in a preheated oven at 350 degrees for 10-15 minutes, or until crisp on the outside but still soft inside. Let cool on the cookie sheet for a couple of minutes, then transfer to wire racks and let cool completely.

MOCHA NUT BALLS

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

MOCHA WALNUT COOKIES

Steps:

• Preheat oven to 300 degrees (275 for convection). In the bowl of a food processor add the flour, the 1/2 cup of sugar, salt and espresso powder. Process until combined, about 15 - 30 seconds. Cut each stick of butter into about 12-16 pieces and add to the bowl. Pulse until the butter resembles small peas. Dump dough out onto a piece of parchment or wax paper and press it together. Place the chopped walnuts in a small bowl. Place granulated sugar in another bowl. Pinch off pieces of dough and roll in your hands. Balls should be the size of small marbles (about 1/2-3/4 inch diameter). Roll each ball in the walnuts and place 2 inches apart on ungreased (or parchment paper lined) cookie sheets. Using a small glass dip the bottom in the sugar and then flatten each ball with the glass. The cookies should not be too thin, about 1/4 inch. (The sugar will keep the cookies from sticking to the glass as you press.) Bake about 25-30 minutes, or until edges are lightly brown. Remove from oven and cool on pans on cooling racks about 5 minutes. Then remove from pans and allow to cool completely on racks.

MOCHA WALNUT CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°.
• Melt over hot (not boiling) water, 1/2 cup chocolate morsels.
• Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside.
• In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy.
• Add egg and melted chips; mix well.
• Gradually add flour mixture, stir in remaining chocolate chips and walnuts.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake at 350° for 10-12 minutes or until golden brown.

MOCHA COOKIES

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.

MOCHA WALNUT BUTTER COOKIES

Steps:

• In large bowl of mixer, thoroughly beat the butter, sugar, coffee and cocoa.
• At low speed, gradually add the flour.
• With a spoon, work in chopped walnuts.
• Shape into balls, using about 1/2 Tbsp each.
• Place on ungreased cookie sheet.
• Bake at 350° for about 8 minutes.
• Cool.
• Meanwhile, mix milk, 1/4 tsp instant coffee, butter and confectioners' sugar to make icing.
• Place small amount of icing atop each mocha cookie.
• Top with a piece of walnut, if desired.