A delicious glazed cookie is quick and easy -- a coffee shop treat you can enjoy warm from your oven.
Bake-Off® Contest 44, 2010
Jennifer Hunter
Marietta, Georgia
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1
-
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
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1/4
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cup sweet orange marmalade
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1/2
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cup chopped pecans
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1/2
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cup Pillsbury BEST® All Purpose Unbleached or All Purpose Flour
-
1/4
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cup baking cocoa
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2
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tablespoons instant coffee granules
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1
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teaspoon ground cinnamon
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1/4
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teaspoon ground cloves
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1/4
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teaspoon ground allspice
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1/4
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teaspoon ground red pepper (cayenne)
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24
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chocolate-covered espresso beans
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1/2
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cup powdered sugar
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1
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to 2 tablespoons milk
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1
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tablespoon baking cocoa
Steps
-
1
Let cookie dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350°F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
-
2
Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
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3
Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
-
4
In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
-
1
Let cookie dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350°F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
-
2
Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
-
3
Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
-
4
In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories
- 150
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 7g
- 11%
-
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 1g
- Cholesterol
- 0mg
- 0%
- Sodium
- 65mg
- 3%
- Total Carbohydrate
- 21g
- 7%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 12g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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