Two Months In Advance And Mochaccino Crinkle Cookies

Mochaccino Crinkle Cookies / My Friend's Bakery

So I saw a meme on Facebook the other day that said “Only 70 more days until Christmas!” I just about died!

Mochaccino Crinkle Cookies / My Friend's Bakery

Who are these mean-spirited people who post this crap for all the world to see and don’t think there should be consequences for their actions? Who are they? What did I ever do to them?

Mochaccino Crinkle Cookies / My Friend's Bakery

70 days?  OK, more like 65 or something crazy like that now. 64? 63? 62? I’m not sure I really want to know anyway.

Mochaccino Crinkle Cookies / My Friend's Bakery

However, if you’re one of these go-getters that already has their tree up, then this mochaccino crinkle cookie recipe is for you.  It can be frozen 2 months in advance.  Crazy.

Mochaccino Crinkle Cookies / My Friend's Bakery

Mochaccino Crinkles

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 48 - 60 cookies

For a subtly different flavor substitute a fruit based yogurt, like raspberry, for the plain yogurt.

Ingredients

  • 3/4 cup butter, room temperature
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon hot water
  • 1/2 cup plain Greek yogurt
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon espresso powder
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar

Directions

Preheat the oven to 350 F.

Cream the butter and brown sugar together until light and fluffy. Add the egg and vanilla. Mix well. With the mixer on low add the hot water then the Greek yogurt, scraping down the sides of the bowl as necessary. Add the flour, espresso powder, cocoa powder, baking soda, and salt. Mix until well combined.

Put the granulated sugar into a small bowl and set it aside. Gently roll the dough into 1" size balls and roll each ball in the granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1 oz ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/mochaccino-crinkle-cookies/

More holiday cookie recipes for you to try!

Vanilla Sugary Shortbread Cookies / My Friend's BakeryGingersnap Cookies / My Friend's BakeryWhipped Shortbread / My Friend's Bakery

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Summer Bucket List And Blueberry Cream Tart with Shortbread Crust

Blueberry Cream Tart / My Friend's Bakery

Did you have a great summer? Did you do everything on your summer bucket list? No? Me either, but I did get manage to get a few things accomplished.

Blueberry Cream Tart / My Friend's Bakery

I went to a few concerts, both indoors and outdoors.  I spent some time reconnecting with old friends.  I went to the beach and I explored parts of my city that I had never seen before.

Blueberry Cream Tart / My Friend's Bakery

I spent hours floating around in the pool during the day and in the evening I watched movies outside on my patio. I learned to make some new cocktails that I enjoyed while doing both.

Blueberry Cream Tart / My Friend's Bakery

I rested and relaxed. And I ate blueberry tarts. Happy end of summer to me!

Blueberry Cream Tart

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 12 servings

For another fresh summer taste, add 1 tablespoon of lemon zest to the creamy filling.

Ingredients

    For The Shortbread Crust
  • 3/4 cup cold butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • For The Creamy Filling
  • 2 8oz packages (2 cups) cream cheese
  • 1/2 cup granulated sugar
  • 5 tablespoons whipping (heavy) cream, at least 35%
  • 1 teaspoon vanilla extract
  • Additional Ingredients
  • Fresh blueberries
  • Blueberry syrup - home made or store bought

Directions

For The Shortbread Crust

Preheat the oven to 350 F.

Add the butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11" tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.

For The Creamy Filling

Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the whipping cream and vanilla extract and mix until light and fluffy.

Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 - 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 - 4 tablespoons of blueberry syrup over the top.

Fill the surface of the tart with fresh blueberries and then drizzle an additional 3 - 4 tablespoons of blueberry syrup over the top. Refrigerate for 2 - 3 hours before serving.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/blueberry-cream-tart-with-shortbread-crust/

Enjoy some other berry-licious recipes!

Whole Wheat Jumbleberry Fruit Cobbler / My Friend's BakeryClassic Blueberry Pie / My Friend's BakeryBlackberry Bottom Creme Brulee / My Friend's Bakery

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