INGREDIENTS

INSTRUCTIONS

This recipe is from The International Cookie Cookbook by Nancy
Baggett.  Preheat the oven to 350 F.  Grease several baking sheets and
set  aside. In a small bowl, stir together the egg yolk and coffee
powder.  Let stand for about 5 minutes, or until the coffe dissolves.
In a  large mixing bowl, beat the butter with an electric mixer on
medium  speed until very light. Add sugar, cocoa powder, and egg
yolk-coffee  mixture and beat until very fluffy and smooth.  Gradually
beat in  flour until thoroughly incorporated but not overmixed.  Stir
in  grated chocolate until evenly distributed throughout. Fit a large
pastry bag with a large (3/8-inch diameter) star tip.  Stand the bag,
tip down, in a tall glass and fold down the top of the bag about 3  1/2
inches. Spoon in enough dough to fill it two-thirds full. Unfold  the
cuff and tightly twist the top to close it. Pipe 1 1/4-inch  diameter
rosettes onto a baking sheet, spacing about 1 1/2 inches  apart. (You
can also use a cookie press fitted with a star-shaped  disk to make
these cookies.) Place baking sheets in center of the  oven and bake the
cookies for 8 to 10 minutes, or until slightly firm  on top. Remove
baking sheets from the oven and let the cookies stand  for 2 to 3
minutes. Then transfer them to wire racks and let stand  until cooled
completely. Lightly dust the cookies with powdered sugar  just before
serving, if desired. Store in an airtight container for  up to a week.
Freeze for longer storage.  Posted to EAT-L Digest 15 November 96
Date:    Sat, 16 Nov 1996 22:54:17 EST  From:    Felicia Pickering
<MNHAN063@SIVM.SI.EDU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 110
Calories From Fat: 48
Total Fat: 5.6g
Cholesterol: 16.4mg
Sodium: 53.2mg
Potassium: 19.7mg
Carbohydrates: 12.7g
Fiber: <1g
Sugar: 3g
Protein: 2.6g