For the swap I made Chocolate and Espresso Cookies, these are full of flavor, easy to make and perfect for a pick me up kind of snack.
These cookies are classic icebox-style cookies, they are formed into a log,
chill until very cold
and then sliced before baking.
CHOCOLATE AND ESPRESSO COOKIES
1 cup unsweetened Dutch-process cocoa powder
6 tablespoons unsalted butter
1 large egg white
1/2 cup plus 2 tablespoons sugar
1/2 cup dark brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 ½ tablespoon instant espresso powder
-Sift flour, cocoa powder, salt and baking soda into a bowl and set aside.
-Using an electric mixer, beat butter until creamy, add both sugars, espresso powder, vanilla and beat until all is blended.
-Mix in the egg white
-Add the flour mixture and beat until just incorporated.
-Use your hands to finish kneading the dough until smooth
-Form cookie dough into a 14 inch long-2 inch diameter log. Wrap in parchment paper and chill for 1 hour.
-Preheat oven to 350
-Slice cookie log crosswise into ¼ inch thick and place cookies into a baking sheet.
-Bake cookies for 14 minutes or until cracked and almost firm to the touch in the center.
Transfer cookies to a rack and let them cool completely.
Put them in a cute box and you will have a perfect little treat to give away.
Special thanks to the bloggers that sent me some delicious cookies and helped me expand my waist, I enjoyed eating all of them!