December 10, 2014

Swirled Latte Cookies

Dipped in White Chocolate

Swirled Latte Cookies (Dipped in White Chocolate)

1 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

2 cups Gold Medal Flour

1 1/2 teaspoons instant espresso or coffee (we used Starbucks Via Italian Roast)

1 teaspoon hot water

6 oz pure white chocolate melted with 2 teaspoons shortening (for dipping)

Cream butter and sugar. Add vanilla, salt and flour. Mix well. Divide dough in half. Add espresso mixed with water to one portion. Swirl the dough by pressing and twisting the two halves together. Form into two 2-inch round logs. (Each will be about 6 inches long.) Chill in refrigerator for at least 1 hour. Slice about 1/4 inch thick (about 24 cookies per log)  and bake on parchment-covered cookie sheets at 375 degrees 8 to 10 minutes. When cool, dip 1/2 cookie in melted chocolate. Place on wax paper until set. Makes about 48 cookies.

-Recipe from Elsie, Minnesota State Fair, 2014 Gold Medal Flour Cookie Contest