Well I made my first attempt at candy making and failed horribly. I attempted the butterscotch hard candy...however I burned it badly and don't want to discuss it any more.
But I have gotten half way through the making of the 2nd cookie... The Chocolate Espresso Ribbon Cookie!
This cookie takes a while and is in the fridge chilling right now. So I have time to list the recipe.
1 pouch sugar cookie mix
1 tbs all-purpose flour
1/2 c butter softened
1 tsp almond extract
1 egg (slightly beaten)
1/3 c bittersweet chocolate chips, melted
1/2 c crushed chocolate covered espresso beans (I get mine from Target, they're cheaper than Starbucks)
1/3 c coarsely chopped toasted almond
1. Line 9-5 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.
2. 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 until firm, about 2 hours.
3. Heat oven to 350F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 12 slices. On ungreased cookie sheets, place slices 2 inches apart.
4. Bake 9-10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
While this was chilling in the fridge I cleaned the kitchen to get ready for the next batch, and relaxed in front of the fire watching The Grinch and drinking egg nog.
So now the espresso cookies are done...and I in my infinite wisdom forgot to take pictures of the finished product before packing them away.
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