Black and Tan Cookies

By jlwoodruff

Ingredients

• Coffee Cookies:
• 4 oz. cream cheese, softened
• 5 Tbsp. cafe vienna coffee drink mix
• 1 egg
• 1 pouch sugar cookie mix
• 1/2 cup ground almonds
• 2 Tbsp. all-purpose flour
• Coffe Icing:
• 1 1/2 Tbsp. hot water
• 1 Tbsp. cafe vienna coffee drink mix
• 1 3/4 cup powdered sugar, sifted
• 1 1/2 Tbsp. light-color corn syrup
• Chocolate Icing:
• 3/4 cup dark chocolate chips
• 2 tsp. vegetable shortening
• 2 tsp. light-color corn syrup

Details

Servings 22

Preparation

Step 1

1. Line 2 cookie sheets with parchment paper. For Coffee cookies, in a large bowl, combine cream cheese and the 5 Tbsp. coffee drinkmix; beat with an electric mixer on medium speed until mixed. Add egg and beat until smooth. Stir in cookie mix, ground almonds, and flour until a stiff dough forms. Roll dough into a log 2 inches in diameter. Wrap log in plastic wrap; chill in the refrigerator for 30min.

2. Preheat oven to 375 degrees. Using a sharp knife, cut chilled dough into 1/4 inch thick slices. Place on prepared cookie sheets, spacing 2 inches apart. Bake in oven for 14 to 16 minutes or until set on edges. Cool on cookie sheets for 5 minutes. Transfer cookies to wire racks; let cool.

3. Place parchment on a flat surface; place a large wire rack over the parchment paper. For cofee icing, in a small bowl, stir together hot water and the 1 Tbsp. coffee drink mix. In a medium bowl, combine powdered sugar and corn syrup. Pour water mixture over powdered mixture; stir until smooth. Dip cooled cookies halfway into coffee icing and place on wire rack. Let stand until icing is set.

4. For chocolate icing, in a medium micowave-safe bowl, combine chocolate chips, shortening, and corn syrup. Mocrowave on medium setting for 2 minutes or until melted smooth; stirring every 30 seconds. Hold each cookie over the bowl and use a spoon to spread the un-iced half of the cookie with chocolate icing. Return cookies to wire rack. Let stand until icing is set.