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Mmm-mocha Molasses Cookies with Raspberry Jam & Chocolate Espresso GanacheMmm-mocha Molasses Cookies with Raspberry Jam & Chocolate Espresso Ganache

Mmm-mocha Molasses Cookies with Raspberry Jam & Chocolate Espresso Ganache


By: Nadine Mount Healthy, OH 2014 Recipe Contest Submission

"I love to bake and experiment with different flavors and spices. I made this cookie several years ago and it has become a family favorite. I hope you all enjoy it as well!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Elite Espresso 10 oz. Bag Fine Grind

  • 1 1/2 C. flour
  • 1/2 C. sugar,
  • 1/2 C. powdered sugar
  • 1/4 tsp. baking soda
  • 1/4 C. cornmeal
  • 1/4 C. unsweetened dark cocoa powder
  • 1 Tbsp. Door County Elite Espresso, finely ground
  • 1 C. cold unsalted butter
  • 1 Tbsp. milk
  • 2 Tbsp. molasses
  • 1/4 C. raspberry jam
Chocolate Espresso Ganache:
  • 1/2 C. heavy cream
  • 2 Tbsp. Door County Elite Espresso, finely ground
  • 2 C. semi sweet chocolate chips
  • 1 Tbsp. water

Instructions:

  1. In a large mixing bowl, combine flour, sugars, baking soda, cornmeal, cocoa and Door County Elite espresso.
  2. Slice the cold butter into 1/4 inch thick slices, add them to the flour mixture. Mix until combined.
  3. Add milk and molasses. Mix until dough comes together.
  4. Shape dough into a 2 inch wide log, wrap in plastic wrap and refrigerate for 1 hour.
  5. Preheat oven to 350 degrees.
  6. Line cookie sheets with parchment paper.
  7. Slice dough into 1/2 inch rounds; then slice each round into half.
  8. Roll into balls, place 1 1/2 inches apart on prepared cookie sheets.
  9. Using your thumb (or a wine cork ) make an indentation into the cookie.
  10. Bake for 8-10 minutes.
  11. Quickly redo the indentations using the wine cork.
  12. Place a 1/4 tsp jam into each indentation.
To Make Chocolate Espresso Ganache
  1. In a medium saucepan, combine cream and Door County Elite espresso.
  2. Stir until the espresso has dissolved.
  3. Remove from heat, stir in chocolate until smooth.
  4. Stir in milk.
  5. Cool until thickened, approximately 10 minutes.
  6. Spoon a 1/2 teaspoon of ganache on top of the jam.
Makes: 2 dozen cookies.



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