Betty’s Espresso Swirl Cookies

Makes 5-7 dozen small cookies.

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These small, buttery cookies are loaded with real espresso powder and topped with a dark swirl of coffee-infused chocolate ganache. They are fancy, but easy to make.

I made a gluten free batch which taste just like the original version, by substituting Bob’s Red Mill Gluten-Free all purpose baking flour, 1–1, for all of the traditional flour. The gluten-free cookies spread more, resulting in a thinner cookie. But the taste is fantastic.

Cousin Betty’s Espresso Chocolate Swirl Cookies

For the dough

  • 1 c. butter
  • 1 c. powdered sugar (plus a little extra for forming the cookie rolls)
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 2 Tbsp. ground espresso
  • 2 c. flour [substitute gluten-free all purpose baking flour for gluten-free recipe]

Cream together the butter, sugar, salt, vanilla, and espresso. Stir in the flour until just combined—don’t over mix. Form the dough into two balls. Roll each into a coil, between 1-1/4″ to 1-1/2″ in diameter. Roll up into wax paper and refrigerate for 30 minutes or longer. Slice into 1/8″ disks. Bake for 12-14 minutes. While they are cooling, prepare the ganache.

For the ganache topping

  • 1/4 c. cream or half and half
  • 1 Tbsp. ground espresso
  • 1/2 c. dark chocolate chips

In a small saucepan, combine the cream and ground espresso, gently heat until it barely starts to sizzle, turn off the heat, and let steep for two minutes. Strain through a coffee filter into the top of a double boiler. Add in the chocolate chips, and still until just melted. Fill a zip lock bag with the ganache, snip a small hole in the corner and pipe swirls onto each cookie. When cool, wrap  cookies in airtight container.

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For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

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