1 lg Egg yolk
1/8 ts Instant coffee powder,
-preferably fine granules,
-not crystals
1 c (2 sticks) unsalted butter,
-slightly softened
2/3 c Powdered sugar
1 1/2 tb Unsweetened cocoa powder
1 3/4 c All-purpose or unbleached
-white flour
1 1/2 oz Bittersweet or semisweet
-chocolate, very finely
-grated
DECORATION
1 tb Powdered sugar (optional)
This recipe is from _The International Cookie Cookbook_ by Nancy Baggett.
Preheat the oven to 350 F. Grease several baking sheets and set aside. In
a small bowl, stir together the egg yolk and coffee powder. Let stand for
about 5 minutes, or until the coffe dissolves. In a large mixing bowl,
beat the butter with an electric mixer on medium speed until very light.
Add sugar, cocoa powder, and egg yolk-coffee mixture and beat until very
fluffy and smooth. Gradually beat in flour until thoroughly incorporated
but not overmixed. Stir in grated chocolate until evenly distributed
throughout. Fit a large pastry bag with a large (3/8-inch diameter) star
tip. Stand the bag, tip down, in a tall glass and fold down the top of the
bag about 3 1/2 inches. Spoon in enough dough to fill it two-thirds full.
Unfold the cuff and tightly twist the top to close it. Pipe 1 1/4-inch
diameter rosettes onto a baking sheet, spacing about 1 1/2 inches apart.
(You can also use a cookie press fitted with a star-shaped disk to make
these cookies.) Place baking sheets in center of the oven and bake the
cookies for 8 to 10 minutes, or until slightly firm on top. Remove baking
sheets from the oven and let the cookies stand for 2 to 3 minutes. Then
transfer them to wire racks and let stand until cooled completely. Lightly
dust the cookies with powdered sugar just before serving, if desired. Store
in an airtight container for up to a week. Freeze for longer storage.
Yields
50 Servings