This year, I tried my hand at rolled icebox cookies. It was not the success I had hoped for, but it wasn’t so awful that I won’t try again. This recipe and the 1940s slice and bakes were the best experience with this type of a cookie. I liked that this recipe yielded dough that was easy to work with and held up well in the fridge. I made the dough one day, 2 days later sliced and baked half of it and still another 3 or so more days later finished the cookies. The flavors are subtle and perfect to accompany a cup of coffee.
Peppermint Mocha Swirl Cookies
- 3 cups purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 tsp espresso powder
- 2 oz. Dark chocolate, melted and cooled slightly
Sift together flour, baking powder and salt; set aside. In the bowl of a mixer fitted with paddle attachment, beat butter until creamy. Add in the sugar, eggs and vanilla gradually. Beat well so that all ingredients are well incorporated. Finally, the mixer on low speed, gradually add in flour mixture until just combined. Remove dough from mixer and divide into two EQUAL portions. Then, return half of the dough to the mixer and add the instant coffee. Mix until combined and dough is speckled with coffee granules. Remove coffee dough from mixer and set aside. Return the other half of dough to the mixer and add the melted chocolate. Mix until well combined. Roll out each dough separately between two sheets of wax paper – approximately 1/4″ thick. (*Note: don’t skip the wax paper step. It is simply the only way I discovered that the dough wouldn’t stick to everything in sight while you are working with it.) Each piece should be an approximate 9 x14″ rectangle. Chill in the refrigerator, for at least 1 hour.
When dough is thoroughly chilled, lay out the chocolate dough and top with the coffee dough. Gently press together the two dough pieces using a rolling pin. Let dough stand at room temperature until malleable. Trim the edges if needed. Roll dough tightly, jelly-roll style, using the wax paper to aid in manipulating the dough. The chocolate dough tore a little when rolling into the spiral. If this happens, stop and pinch the dough back together before continuing. Be slow and purposeful while you roll the dough together. It’s not a race.
Wrap the dough roll in wax paper, and then in a length of plastic wrap if you plan to save slicing for later. Chill thoroughly, at least 1 hour. Heat your oven to 350 degrees. When you are ready to bake the cookies, remove dough from refrigerator, unwrap and slice in half with a sharp knife. Place half of dough back in the refrigerator to keep cold or freeze for later use. Slice the dough into ¼ inch rounds. Bake for 10-12 minutes. Makes 3-4 dozen cookies depending on how tightly you rolled the dough.
The recipe is linked up with the Christmas Cookie Blog Hop at the Farmer’s Daughter! Check it out for more great recipes!