Mocha Truffle Cookies
(Personally adapted from the L.A. Times—almost exactly 25 years
ago!—September 12, 1991. Good Cooking column: “Sweet Jolts” by Abby Mandel,
page H38.)
1 c. unsalted butter, softened
3/4 c. light brown sugar, packed
2/3 c. powdered sugar
1 large egg
About 3/4 tablespoon vanilla extract
About 1/4 tablespoon anise extract
1/2 c. cocoa powder, preferably Dutch
processed
2 generous teaspoons finely-ground
dark roast coffee beans (OR, process
already-ground coffee to
a finer texture)
1/8 teaspoon salt
2 ½ c. cake flour
Cream butter with brown sugar, powdered sugar, egg,
extracts, cocoa powder, ground coffee, and salt until fluffy. Reduce speed and
stir in cake flour. Mix until well combined.
Chill dough at least 15 minutes for easier handling.
Roll dough into balls, using a scant tablespoon of
dough for each. Place on ungreased baking sheets, spacing balls 1 inch apart.
Bake at 350 degrees until cookies are set but still
slightly soft to the touch on top, about 10 minutes. Transfer cookies to a wire
rack. Let them cool until just a bit of
warmth remains, 15-20 minutes depending on room temperature. Place in an
airtight container. Makes 40 cookies.
Cookies maybe stored this way for up to 4 days or frozen for as long as
3 months. They pair beautifully with chilled coffee drinks.
NOTES: The vanilla and anise proportions may be increased
for those who like their desserts “spicy.” (Also, the original recipe only uses
vanilla). It also calls for placing wax
paper under the wire rack and sifting (an additional) 2/3 cup powdered sugar
over the warm cookies-- a step that I omit. Finally, the 1995 edition instructs
readers to cool the cookies “completely.”
I think my method keeps them moister, but it’s all a matter of taste
(and texture). Enjoy!
--Lynn Kronzek 09/14/2016
