White Chocolate Mocha Cookies

Do you know how hard it is to find cookie cutters in May?

It’s extremely difficult. I guess most people relegate their cookie-cutter shopping to the months surrounding Christmas. It makes sense, but…what do you do when you really need a non-Santa-shaped cookie cutter in the summer?

Your options are either (a) spend way too much money on an overpriced bucket of cookie cutters or (b) drive to a million different stores trying to find certain shapes. I went through this ordeal last summer when I needed star-shaped ones for my American Pie recipe. I thought my only option was a gigantic bucket of mixed shapes from Bed, Bath and Beyond for $20(!!!!)—until I found a set of three star-shaped cookie cutters at Hobby Lobby for $3.

Now, I’ve learned my lesson.

If I need specialty shaped cookie cutters in the middle of May, I just say screw it and use a cup. Circle cookies are always fashionable, right? Right.

That’s what I did for these cappucino-flavored cookies. The original recipe called for special shapes—but I knew better. I whipped out a glass from my cabinet and floured the rim. Circle shapes to the rescue!!

It worked out wonderfully. Once cooled, I dipped my circle cookies in melted white chocolate and sprinkled cocoa on top. I like the half-iced-half-not look, and circle shaped cookies are perfect for that.

These cookies taste like mocha-flavored coffee shortbreads. They’re crunchy and light, and have a fantastic flavor to them. I’m not big on soft, cakey cookies—-so these are the complete opposite, and absolutely delicious.

So bust out a cup and make these cutouts! Just remember to flour the rim…

Step-By-Step Instructions

In a small bowl, dissolve cappucino mix in hot water. In stand mixer, cream butter and sugar together until smooth and creamy. Slowly add egg and cappucino mix.

Meanwhile, in a large bowl, whisk together flour, cinnamon and salt.

Add flour to creamed butter mixture and continue mixing until well combined dough forms.

Turn out dough and form into a disk. Wrap in plastic wrap and refrigerate for 30 minutes or until firm.

On a floured surface, roll dough out until 1/4″ thick.

Using a cup or a circle cookie cutter (that is floured, too) cut out cookies from dough. Place on ungreased cookie sheet or cookie sheet lined with parchment paper. Bake in oven at 375 degrees for 10-12 minutes or until cookies are browned around the edges.

Let cookies cool on baking sheet for 2 minutes before transferring to wire racks to cool completely.

Meanwhile, melt white chocolate in microwave-safe bowl according to package instructions. Dip cookies in white chocolate and then sprinkle with cocoa. Lay out on wax paper until chocolate is cooled and firm.