Mocha and Orange Sablé Icebox Cookies

 http://portandfin.com/mocha-orange-sable-icebox-cookies/

 Recipe type: Dessert

Author: Finn

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

The dough for these Christmas cookies can be made ahead of time and frozen, giving you more time to rest and relax over the holiday season!

Ingredients

• Chocolate Espresso Dough:
• 1½ cups flour
• ½ Tbsp finely ground espresso beans
• ½ cup cocoa powder
• 1 cup butter, room temperature
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1 cup walnuts, chopped
• .
• Orange Sablé Dough:
• 1¼ cup whole blanched almonds
• 1 cup icing sugar
• ¾ cup butter, room temperature
• 3 Tbsp finely grated orange zest (~3 oranges)
• 1 large egg
• 1 Tbsp fresh lemon juice
• 1½ cups flour
• 1 cup dried cranberries, chopped

Instructions

1. In a large bowl, sift together the flour, cocoa powder and ground espresso. In a second bowl, beat together the butter, sugar and vanilla until light and creamy- about 3-4 minutes. Gradually mix in flour mixture. Add 1 cup chopped walnuts and mix. Wrap in plastic and store in fridge.
2. For the orange sablé dough, place almonds and sugar in a food processor and process until the mixture resembles coarse cornmeal or sand (hey! Sablé! That's the name of the cookie)  and set aside. In a large bowl, beat butter and zest together until light and fluffy- roughly 2-3 minutes. Add the almond mixture and mix until just combined. Add egg and lemon juice and mix to combine. Add flour and mix until just combined. Add cranberries and- you guessed it- mix until just combined. Wrap the dough in plastic and refrigerate.
3. Bring the orange sablé dough to room temperature. Line an 8" inch square pan with plastic wrap. Press the orange dough into the bottom of the lined pan, smoothing the top as flat as possible. Cover with plastic and return the dough to the fridge for another hour.
4. Bring chocolate dough to room temperature. Remove plastic wrap from the top of your orange dough and press the chocolate layer overtop, smoothing the top as flat as possible and pressing it into the pan.
5. Cover the now layered doughs with plastic wrap and chill for at least 2 hours or as long as overnight.
6. Remove the dough block from the pan-mould and remove the plastic wrap from the top and bottom. Cut dough into 2"x8" bricks. At this point you can wrap the 'bricks' up and freeze what you don't want to use right away or you can start this next step right away.
7. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Slice each brick log into ¼" inch thick slices and lay the slices on the parchment, at least ½" inch apart. Bake until firm, roughly 10-12 minutes. Cook on a wire rack with the dough-divide (between the chocolate and orange) laying perpendicular to the wires (I learned this one the hard way, when they're still warm and soft they can break right down the seam!)

Mocha Chocolate Chip Cookies

Our cook was very frustrated by these. Recipe claims 'just 5 minutes to make' - Not even close. Perhaps it was new baker woes, but definitely not 5 minutes.


from : https://chocolatecoveredkatie.com/2012/07/10/no-bake-mocha-chocolate-chip-cookies/

Ingredients

• 2/3 cup quick oats (60g)
• 1/4 cup plus 3 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (60g)
• 2 tbsp cacao or cocoa powder (10g)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup plus 1 tbsp xylitol or sugar (60g)
• 1 1/2 tsp instant coffee granules (I used decaf Mt. Hagen)
• 1/4 cup chocolate chips or mini chocolate chips
• 1/4 cup vegetable oil or coconut oil
• 2 tbsp water
• 1/2 tsp pure vanilla extract

Instructions

No Bake Cookies Recipe: In a mixing bowl, combine all dry ingredients and stir very well. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or fridge until a little firmer. (If you use coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.) You could also bake these if you wish. For gluten-free no bake cookies: be sure to use certified-gf oats and oat flour.


Nutrition info per cookie:

• Calories: 50
• Fat: 3g
• Carbs: 6g
• Fiber: .5g
• Protein: .5g
• WW points (new system): 1 point

https://chocolatecoveredkatie.com/no-bake-chocolate-coffee-cookies-nutrition-facts/

EDIT: I thought (and still think) I got 26 cookies when I made these, but some of the commenters have said they’re getting only 14-16. Other commenters are indeed getting 26 cookies, so I think it’s just that some people are making bigger cookies.  If your batch yields 16: there will be 80 calories, 4.5g fat, 10g carbs, and 1g each protein and fiber (with 2 ww points) per cookie.
Notes: Nutritional information does include the chocolate chips. If you choose to leave out the chips, the calories and fat will be a little lower. (I wouldn’t recommend leaving them out, but it’s your choice. They certainly won’t be as good!)

Substitution Notes:
For the oat flour: I haven’t tried these cookies with another flour subbed for the oat flour. If anyone experiments with almond flour or coconut flour (or any other flour flour), please report back with results. (If you do want to experiment with coconut flour, you’ll probably have to add more liquid to the recipe.)
For the oil: I haven’t tried these cookies with applesauce (or anything else) subbed for the oil, and I can’t vouch for the results if you sub out the oil. But as always, feel free to experiment.
For the coffee granules: Texture-wise, it should be no problem to omit the coffee. I can’t vouch for the flavor, though, as I haven’t tried it. Also, you could try omitting and just using brewed espresso for the water instead… but I haven’t tried it. (Do I sound like a broken record? It’s because I’m trying to anticipate all questions I might get!)
All other substitutions: I’ve only tried the recipe as written, and therefore I can’t tell you if a particular substitution will work. I only vouch for the deliciousness of these cookies if you make them exactly as written… right down to the last grain of salt ;).

Mocha Nut Rounds - Refrigerator Cookies

REFRIGERATE
350F
Bake 10-12 minutes

INGREDIENTS:

• 3/4 cup margarine or Butter softened
• 2/3 cup sugar
• 1 egg
• 2 teaspoons Instant Coffee crystals
• 1/2 teaspoon water
• 1 teaspoon vanilla
• 2 squares (2 ounces) semisweet chocolate, melted and cooled
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour

Edge blend:

• 1/2 cup milk chocolate pieces
• 1 tablespoon shortening
• pistachio nuts, finely chopped

Method:

1. In a medium mixer bowl, Combine coffee and water, beat in with margarine and sugar till light and fluffy. 
2. Beat in melted semisweet chocolate with egg, vanilla and salt till blended. 
3. With electric mixer on low speed, gradually blend in flour; mix well. 
4. Cover, chill 30 minutes or till firm enough to handle. Shape into a 12 inch log. Wrap in clear plastic wrap or waxed paper.
5. Chill several hours or overnight.
6. Cut into 1/4 inch thick slices. Bake in 350F oven for 10 to 12 minutes. Cool on wire rack.
7. Melt milk chocolate pieces and shortening. 
8. Roll edges of cookies in melted chocolate, then in nuts.
9. makes about 48 cookies

First Made by Ose 2014

Coffee Shortbread

from taste of home . com

300°F  20-22 min.              YIELD: 5 DOZEN     REFRIGERATE

1 cup butter, softened

½ cup packed brown sugar

1/4 cup sugar

2 Tbsp. instant coffee granules

2 cups all-purpose flour

1/4 tsp. salt

½ cup semisweet chocolate chips, melted

½ cup vanilla or white chips, melted

·      In a large bowl, cream the butter, sugars and coffee granules until light and fluffy. Combine flour and salt; gradually add to creamed mixture

·      On a lightly floured surface, roll dough to ¼ inch thickness.

·      Either Cut with floured 2 inch to 3 in cookie cutters. Or cut in strips with wheeled cutter, then in other direction for either square or diamond shapes

·      Place 1 inch apart on ungreased baking sheets.

·      Bake at 300F for 20-22 minutes or until set. Remove to wire racks to cool. Drizzle with melted chips.