Mocha Tea Cakes

Chocolate Tea Cakes Recipe
24
2 Reviews
These tea cakes combine popular flavors for a grown-up treat.
20 min
Prep Time
1:15
Total Time
66 cookies

Ingredients

Cookie

1 cup
Land O Lakes® Butter, softened
1/2 cup
sugar
1/4 cup
unsweetened cocoa
1 tablespoon
water
2 teaspoons
ground espresso powder
1 teaspoon
ground cinnamon
(2 Teaspoons)
vanilla
2 cups
all-purpose flour
1 cup
pecans, finely chopped

Coating

1 cup
powdered sugar
1 teaspoon
unsweetened cocoa
1/2 teaspoon
ground espresso powder

Directions

  1. Heat oven to 325°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients except flour and pecans; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Stir in pecans .
  2. Shape dough into 1 inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake for 20 minutes or until set. Remove to wire cooling rack. Cool completely.
  3. Combine all coating ingredients in small bowl. Roll cookies in coating.

Recipe Tips

Store cooled cookies between layers of waxed paper in container with tight-fitting lid. Cookies can be frozen up to 3 months.

Nutrition Facts (1 cookie)

Calories
70
Cholesterol
5mg
Carbohydrates
7g
Protein
1g
Fat
4g
Sodium
25mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

At first was unsure about making these since the 2 items are uncommon for this baker: unsweetened cocoa and expresso powder. Overall it was very easy to make as the Russian Tea Cookies, but these are not as sweet. Maybe increase the sugar next time around for my taste. I highly recommend this for variation in tea cookies. Experimenting with different grades of cocoa may make the flavor more rich. I would likely make both Mocha and Russian Tea Cookies next round.

Rating

I made these cookies last Christmas and they were a huge hit with my co-workers. They are easy to make and taste wonderful. Definitely a recipe to try!

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