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Wednesday, December 4, 2024

A Coffee and Cookie Stop

 REINDEER BAR

A mid-morning stop at the Reinder Bar to celebrate National Cookie Day is a must!
A warm-up with a cup of hot Mexican Coffee pairs perfectly with cookies.  
Mexican Coffee
The recipe is from The San Antonio Tex-Mex Cookbook
A little Kalhua and cinnamon turn regular coffee into a fiesta in a cup

Ingredients:
  • 1-1/2 oz Kahlua or other coffee liqueur
  • 1 cup fresh brewed coffee
  • 1 tablespoon whipped cream
  • A dash of cinnamon
  • Garnish cinnamon sticks
Directions:
  • Combine coffee liqueur and coffee
  • Top with whipped cream
  • Sprinkle a dash of cinnamon
Today, there were choices on the cookie tray. I picked a Mexican Wedding Cookie  also known as Snowball Cookie or Russian Tea Cake and a Dark Chocolate Kiss 
The recipe for the Russian Tea cookies was previously posted  https://sockfairies.blogspot.com/2014/06/a-june-wedding.html  
Bake cookies at 350 degrees. 
This was a new recipe posted in Southern Living's December 2024 issue that I gave to the cook at the Reindeer Bar. The cookie is a brownie bite with a crunch. They were a hit, and the tray had to be replenished several times. 
Chocolate Kiss Cookies
Ingredients:
  • 1/2 cup softened butter
  • 1/2 cup dark brown sugar
  • 3/4 cup granulated sugar 
  • 1 large egg at room temperature
  • 2 tablespoons half-and-half
  •  2 teaspoons vanilla extract
  •  2 cups flour
  •  1/2 cup unsweetened cocoa (Hershey Dark Chocolate was used) 
  • 1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  32 unwrapped milk chocolate kisses 
  • Jinglr mix nonpareils
Directions:
  • In a small bowl, place jingle mix nonpareils. You will use the full bottle. 
  • Whisk together flour, cocoa powder, salt, and baking soda in a small bowl. Set aside.
  • Cream together butter and sugars until fluffy, about 2 minutes. Add the egg, extract, and half and half. Mix well. 
  • Add flour mixture to the creamed mixture on low speed just to combine.
  • Chill the dough for 30 minutes. Line a baking sheet with parchment paper and preheat oven to 375 degrees. 
  • Flour hands and roll dough into 2-inch balls. Roll in jingle mix. Bake for 7 minutes. Add chocolate kisses, pressing slightly into the dough, and bake for 1 minute more. 
  • Cool cookies on a wire rack.     

2 comments:

  1. I haven't made Russian tea cakes (which is what I called them) in years. Maybe I need to bake some retro cookies.

    ReplyDelete

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