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| 1 | cup butter, softened |
| 3/4 | cup granulated sugar |
| 1/4 | cup packed brown sugar |
| 2 | oz unsweetened baking chocolate, melted, cooled slightly |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1 | tablespoon instant espresso coffee powder |
| 2 1/2 | cups Gold Medal® all-purpose flour |
|
| 2 | tablespoons whipping cream or milk |
| 2 | teaspoons instant espresso coffee powder |
| 1 | cup powdered sugar |
| 1. | Heat oven to 350°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Beat in sugars until well blended. Beat in melted chocolate, vanilla, egg and 1 tablespoon coffee powder. Gradually beat flour into butter mixture until well blended. |
| 2. | Roll dough into ball; flatten ball slightly. Cut dough into 8 equal wedges; roll each into 18-inch long rope. Cut each rope into 6 (3-inch) pieces. On ungreased cookie sheets, place pieces 2 inches apart. Using tines of fork, make lines along each log by pulling gently down length of each piece. |
| 3. | Bake 10 to 12 minutes or until firm but not browned. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes. |
| 4. | Place waxed paper on counter under cooling rack. In small, deep microwavable bowl or measuring cup, microwave cream uncovered on High about 15 seconds or until warm. Stir in 2 teaspoons coffee powder until dissolved. Using wire whisk, beat in powdered sugar until no lumps remain. Dip one end of each log into glaze. Place on cooling rack, allowing glaze to drip through rack, until glaze is dry, about 30 minutes. |
| No change. |
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| To melt baking chocolate in microwave, cut chocolate into 4 pieces; place in small microwavable bowl. Microwave uncovered on High 1 minute; stir. If needed, microwave an additional 10 seconds at a time and stirring after each time, just until chocolate is melted. |
Nutrition Information:
100 ( 45); 5g ( 3g, 0g); 15mg; 30mg; 12g ( 0g, 7g); 1g 2%; 0%; 0%; 4% 1 ; 0 ; 1 1