Emily & Reid and the Mocha Swirl Cookies

I have known Emily for a verrrrrrrrrrrrry long time. Like 20 years long. We met way back in elementary school, ah good old Harry F. Abate. Anyway, I will admit that we weren’t always the closest of friends back then but we are now and that’s what really matters!!! Emily has an amazingly creative and artistic soul and if you are lucky then you might just get to see one of her many artistic outlets. Some of these outlets include painting (on doors that magically go missing), photography (of just about anything but usually of her beautiful nieces), knitting/sewing (blankets, hats, costumes, etc.) and interior design (see Jenn & Paul’s apartment… and hopefully my house someday). But I have to say that Emily is most artistic when it comes to the human canvas. Not only does Emily always have beautiful hair, makeup, and clothing herself but she has the amazing ability to make other people look and feel beautiful too. Whenever I need to look nice I go see her. I have never received more compliments than whenever Emily has worked her magic on me. She is truly an amazing artist and an amazing friend, and I am so happy that we have become close again!!! Now I can’t leave Reid out nor would I want to. Reid is such a genuinely caring and kind man. And I really enjoy when we are all able to hang out with each other. Oh yeah and did I mention that he is a rockstar… like a certified travel-around-the-world-on-tour- rockstar?!?! No??? Well he is… and it’s pretty freakin’ cool!!! Well I hope that the artist and the rockstar like these cookies and know how much they both mean to me!!!

Mocha Swirl Cookies
Yield: 40 cookies
Ingredients:
3 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. pure vanilla extract
1 1/2 tsp instant coffee
2 oz. Dark chocolate, melted and cooled slightly

Directions:
1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
2. In the bowl of a mixer fitted with paddle attachment, beat butter until creamy.
3. Gradually add sugar to butter while mixer is running.
4. Add egg and vanilla, beat well. Scrape down sides and bottom of bowl and mix again until incorporated.
5. With mixer on low speed, gradually add in flour mixture until just combined.
6. Remove dough from mixer and divide into two even portions. Dough should not be sticky.
7. Return half of the dough to the mixer and add the instant coffee. Mix until combined and dough is speckled with coffee granules. Use finely powdered instant coffee like Starbucks' VIA, or you may choose to grind standard instant coffee finer in a food processor. Espresso powder would also work well in this recipe. Remove coffee dough from mixer.
8. Return the other half of dough to the mixer and add the melted chocolate. Mix until well combined.
9. Roll out each dough separately between two sheets of wax paper - approximately 1/4" thick. Each piece should be a 9 x14" rectangle. Chill on baking sheets in the refrigerator, at least 1 hour.
10. When dough is thoroughly chilled, top chocolate dough with coffee dough. Gently press together the two dough pieces using a rolling pin.
11. Let dough stand at room temperature until malleable.
12. Use a knife to even one side (down the 14" length) of the dough. This gives you a nice even start for the spiral.
13. Roll dough tightly, jelly-roll fashion, using the wax paper to guide the dough. The chocolate portion of dough usually tears a little when rolling. When this happens - STOP- and pinch the dough back together before you continue to roll. Remember, this is not a race to see how fast you can roll the dough. Do this slowly and deliberately.
14. Cover the dough roll in wax paper, then in a length of plastic wrap. Chill thoroughly, at least 1 hour. Turn the dough halfway through chilling to make sure it doesn't become flat on one side.
15. Heat oven to 350 degrees and line two baking sheets with parchment paper.
16. Remove dough from refrigerator, uncover and slice in half with a sharp knife. Place half of dough back in the refrigerator to keep cold.
17. Cut dough into 1/4" rounds.
18. Bake cookies for 10-12 minutes. Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
19. Repeat with remaining dough.

***No Changes Were Made***