There is something magical that happens when chocolate and coffee are joined to create mocha. These deeply colored cookies are coated with confectioners’ sugar after baking, which makes them more of a holiday treat.
Yield: 3 dozen
Active time: 20 minutes
Start to finish: 45 minutes
2 tablespoons instant coffee
2 tablespoons boiling water
1/2 cup (8 tablespoons) soy margarine, softened
2 cups confectioners’ sugar, divided
1/4 cup silken tofu
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
2/3 cup all-purpose flour
2/3 cup whole-wheat pastry flour
Pinch of salt
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Combine coffee powder and boiling water in a small bowl, and stir well to dissolve coffee. Set aside to cool.
2. Combine margarine and 1/2 cup sugar in a mixing bowl, and beat at medium speed with an electric mixer until light and fluffy. Add tofu and vanilla, and beat well. Add cocoa powder and coffee mixture, and beat well, scraping the sides of the bowl as necessary. Reduce the speed to low, and add all-purpose and whole-wheat flours, and salt. Beat until just combined.
3. Form dough into 1-inch balls, and place them 1 inch apart on the prepared baking sheets. Bake for 15 to 18 minutes, or until firm. Sift remaining confectioners’ sugar into a low bowl, and add a few cookies at a time, rolling them around in the sugar to coat them well. Transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variation:
For chocolate cookies, omit the instant coffee, increase the cocoa powder to 1/3 cup, and add 2 tablespoons cold water to the dough.