Tassajara Cappucino Coins
We blend the flavour of coffee and chocolate in these little coins of caffeine bliss. These cookies are a favourite of Tassajara guests.
1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
4 cups unbleached flour
1 tbsp instant coffee
1 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/2 tsp salt
1 cup semisweet chocolate chips, finely ground
Using an electric mixer, cream the butter and sugars together on medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula and add eggs; mix well. Add flour, instant coffee, cocoa, cinnamon, salt and chocolate chips;mix thoroughly for 2 to 3 minutes.
Gather the dough together and turn onto a lightly floured board. Using lightly floured hands, roll the dough into 2 or 3 even 1 inch logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour.
Move oven rack to middle position. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper. Slice the chilled logs into 1/4 inch thick coins and then place 1/2 inch apart on the lined cookie sheets.
Bake until lightly golden and firm enough at the edges to slide off the parchment without sticking, about 15 to 17 minutes. Cool on the cookie sheets set on wire racks.
Makes about 3 1/2 dozen cookies