CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES
Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
- Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
- Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
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Barbara Msimango
[email protected]I'm not sure if this recipe will work. I've never made cookies before.
Jalan Karki
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Yasin Arafat Samir
[email protected]I'm not sure if I'll like these cookies. I'm not a big fan of chocolate and espresso together.
Sameer Tanveer
[email protected]This recipe is way too high in calories. I'm going to have to find a healthier alternative.
Gavin Troop
[email protected]I don't have all of the ingredients for this recipe. Maybe I'll try it another time.
bir Sirman
[email protected]This recipe seems a bit too complicated for me. I think I'll pass.
Abdulrahman Sabo
[email protected]I'm allergic to nuts, so I'll have to find a substitute for the walnuts.
Gospel Hub
[email protected]I'm not a fan of espresso, so I might leave that out of the recipe.
Fazal Malik
[email protected]I'm not sure about the combination of chocolate and espresso, but I'm willing to give it a try.
Mouxliasmeni patata
[email protected]This recipe is a must-try for any chocolate lover.
Michelle Wode
[email protected]These cookies look amazing! I'm going to have to try them soon.
Aria Pedersen
[email protected]I can't wait to try this recipe!
Cobi Fitzgerald
[email protected]These cookies are perfect for any occasion.
ROCK THA CRADLE BEATS
[email protected]I'll definitely be making these again.
Channing Murray
[email protected]Delicious!
Md Hellal Md Hellal
[email protected]These cookies are so easy to make and they taste amazing! I love the combination of chocolate and espresso.
Shahzaib Dahot
[email protected]I'm not a big fan of espresso, but I still really enjoyed these cookies. The chocolate flavor is really rich and the cookies are nice and crispy.
Shimanto Sarker
[email protected]These cookies are the perfect combination of sweet and savory. The espresso adds a nice depth of flavor. I highly recommend them!
Normina Ibrahim
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look so impressive.
Anonymous_106
[email protected]These cookies are absolutely delicious! I followed the recipe exactly and they turned out perfectly. They're crispy and chocolatey with a hint of espresso. I will definitely be making these again.