Iced Mocha Cookies


  • 1 ⅓ cups powdered sugar
  • 1 cup flour
  • 1 egg, lightly beaten
  • 1 tsp baking soda
  • 1 tsp vanilla
  • ½ cup light brown sugar, packed
  • ¼ tsp salt
  • 2 tbsp hot water
  • 2 tbsp unsweetened cocoa
  • 2 tsp espresso coffee powder
  • ⅔ cup butter, softened
  • 3 oz semisweet chocolate, coarsely chopped


Cookies: Melt the chocolate in a double boiler over barely simmering water. Mix the flour, cocoa, 1 tsp espresso powder, baking soda, and slat in a medium bowl. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until cremay. Add the egg and vanilla and beat for 1 minute. With mixer on low speed, beat in the mixed dry ingredients and chocolate. Divide the dough in two. Form into two 9 x 2 inch logs, wrap in plastic wrap, and chill for at least 2 hours. Preheat the oven to 350 F. Butter two baking sheets. slice the dough ⅔ inch thick and place 1 inch apart on the prepared baking sheets. Bake until the edges are firm and the bottoms lightly browned, 12-15 minutes. Cool on the baking sheets until the cookies firm slightly, about 5 minutes. Transfer to wire racks to cool completely.Icing: Mix the powdered sugar and 1 tsp coffee powder in a small bowl. Stir in enough hot water to obtain a drizzling consistency. Drizzle over the cookies and let set.