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Print This Mocha Buttercream Cookie Icing Recipe

Mocha Buttercream Cookie Icing Recipe

Wow is this a great cookie Icing!
I was looking for a fluffy frosting recipe to use on my cookies and this one is perfect.
Will go on any cookie recipe, oatmeal cookies with mocha buttercream frosting, chocolate chip with mocha buttercream, sugar cookies with mocha buttercream, they all sound so good.

Mocha Buttercream Cookie Icing Ingredients:

6 egg yolks
1 cup sugar
1/3 cup water
4 tsp. instant espresso powder
1 1/2 cups unsalted butter, softened
1/4 cup semisweet dark chocolate pieces, melted and cooled

Whip the egg yolks with electric mixer until thick and lemon colored; set aside. In a medium size saucepan combine sugar, water, and the espresso powder, bring to boiling, stirring constantly. Continue to cook over medium high heat, stirring constantly, until mixture reaches soft-ball stage (236F).

Quickly pour the hot mixture in a steady stream over whipped egg yolks, beating on high speed, continue beating until mixture is thick and smooth. Cool for 15 minutes.

Meanwhile, beat the unsalted butter until light and fluffy. Add the butter, 1 tablespoon at a time, into the cooled egg mixture. Cover and chill for 30 minutes or until stiff enough to spread.

Melt the semisweet dark chocolate pieces in the microwave or on low heat in a sauce pan. Remove from heat and let cool while the Buttercream Icing is cooling. Stir the melted semisweet dark chocolate into the Buttercream cookie icing to create that delicious chocolaty mocha flavor, before using.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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