January's almost over. I think I'll celebrate with cookies. I dragged this recipe out of my archives for the occasion--
Oreos for Grown-Ups
Ingredients for Cookie
4 tablespoons Kahlua
3 tablespoons instant coffee (or half that amount of instant espresso powder, if you can find it)
2 1/2 cups flour
1/2 teaspoon cinnamon
pinch of salt
1/2 lb unsalted butter, softened
3/4 cups packed dark brown sugar
Ingredients for Filling
1 cup heavy cream
5 ounces bittersweet chocolate, finely chopped (I like Scharffen-Bergen for this. Of course, I like Scharffen-Bergen for everything.)
A heavy splash of liqueur--you can use Kahlua for consistency, or Amaretto to add a new element of flavor
Stir Kahlua and instant coffee or espresso together (I call this mixture "happy happy drug paste") and set aside. In a separate bowl, whisk together flour, cinnamon, and salt. Beat the butter and sugar together, then add happy happy drug paste and blend. Combine with dry ingredients and stir into a dough. Using plastic wrap to mold the dough, shape it into a log--the circumference of the log should be the shape and size of your final cookies. Wrap the log in plastic and refrigerate at least six hours or overnight.
While the dough is chilling, you may prepare the sandwich filling. Heat the cream to near boiling; then add chocolate and liqueur. Blend over low/medium heat until chocolate is melted. Chill mixture in the refrigerator until the cookies are ready.
To bake, position a rack in the upper third of the oven. Preheat to 350. Grease cookie sheets lightly or use parchment paper. Unwrap your refrigerated dough log and slice thin rounds. Space them an inch apart on the cookie sheet. Bake one sheet at a time until the tops look dry and the edges begin to brown. Cool on a rack.
Once your cookies have cooled down, you can use your filling to make sandwich cookies. These pack a punch at a party--rich, flavorful, sweet (but not too), and a delightfully mature change from the cookies we're used to sharing with our kids!