Chocolate-Glazed Mocha Fans
I used to make quite a few holiday cookies. The prep routine went something like this: wallow through the recipes until the calendar pressured me into making choices; make sure there’s not only a variety of flavors, but textures and shapes as well; and vary the types to spark some interest, making sure to include pastry cookies, or bar cookies. I’d look forward to settling down with a cup of coffee and a notebook then make my master ingredient list. I couldn’t wait to begin, planning on who would receive my cookies and how I’d package them. Add two little boys under the age of five to the mix and wonder with me now how I managed to pull it off. Clearly, I was delusional.
I’ve no small children at home now, and haven’t for years. What I do have is a very pleasant senior in high school who wandered into our kitchen last Sunday as I was getting organized and asked, ” Mom. Do you need any help today?” as he bent his tall, willowy frame over to give me a hug. For a second, I wondered whether his dad, who was headed for the Chargers game had given him some direction before he left, perhaps feeling unnecessarily guilty for abandoning us on a Sunday, but it was only a fleeting second. For those of you who have not yet had your children grow up to be teenagers, please know I’ve raised three, and as much as they can be quite good at passive resistance, they’re also kind people.
Credit to aforementioned resident teen whose offer of assistance I accepted in making these Chocolate-Glazed Mocha Fans. He gets credit for having a hand steady enough to place the pearls.
Chocolate-Glazed Mocha Fans
For the fans…
- Nonstick vegetable oil spray
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder or coffee powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
For the glaze…
- 3/4 cup whipping cream
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Don’t forget to check out my fellow cookie bakers this holiday season. Claire of The Barefoot Kitchen, Courtney of Coco Cooks, and Judy of No Fear Entertaining who are all returning this year, and Michelle of Big Black Dog, Di of Di’s Kitchen Notebook, Renee of Flamingo Musings, and Tiffany of The Nesting Project who will be joining us this year. A special nod goes to Andrea of Andrea’s Recipes who started the group last year, but cannot join in on the craziness this year.
- These are quite easy to make, but definitely need the cooling time. I thought about using individual tart pans, but reconsidered when I thought about how rich they might be. I’m glad I chose the large pan. The wedges can be cut even smaller, but make sure you do so when the tart is still warm.
- The kick comes from the combination of the dark chocolate and the espresso powder. I bought some cacao nibs to sprinkle on the top, but decided they already packed a potent punch. Delicious, but goodness, they’re chock-full of flavor.
- The only thing I would consider changing about these is to include Chuao Spicy Maya chocolate in this recipe. I know it would be fabulous!
- This recipe would add the shape, texture, and flavor I mentioned above. It would stand out in your cookie gift assortment.