Mocha Viennese Swirls
From International Cookie Cookbook, by Nancy Baggett, c/o Lawrenceville "Joy of Cookies" tour, December 2007
9 oz semisweet chocolate, chopped
1 c. unsalted butter ("scant 1 c." so maybe just less than 1 c.)
1/2 c. confectioner's sugar
2 tbsp strong black coffee
1 3/4 c. all-purpose flour
1/2 c. cornstarch
about 20 blanched almonds
Preheat oven to 375. Lightly grease two large baking sheets. Melt 4 oz of the chocolate in a heatproof bowl over a saucepan of hot water. Cream the butter with the confectioner's sugar in a bowl until smooth and pale. Beat in the melted chocolate, then the strong black coffee.
Sift the flour and cornstarch over the mixture. Fold in lightly and evenly to make a soft mixture.
Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 20 swirls on the prepared baking sheets, allowing room for spreading during baking. (if it's too stiff to pipe, add a little more coffee) Bake about 15 minutes, until the cookies are firm and just beginning to brown. Cool about 10 minutes on the baking sheets, then lift carefully on to a wire rack to cool completely.
Melt the rest of the chocolate, dip each swirl, place on a sheet of baking parchment, and set. Makes 20 cookies.
Dan's note: we skipped the piping stuff.