Page 190 - UMass2018_CookBook

Ingredients
Makes 36 cookies
2 ounces unsweetened chocolate, chopped
1 (12-ounce) bag Nestle semi-sweet chocolate morsels
2 tablespoons unsalted butter
1⁄4 cup all-purpose flour
1⁄4 teaspoon double-acting baking powder
1⁄8 teaspoon salt 2 large eggs 3⁄4 cup granulated sugar 2 teaspoons instant coffee 1⁄2 teaspoon vanilla extract
8 ounces (2 1⁄4 cups) walnuts or pecans, broken into medium pieces (or shredded coconut)
Mulattoes Cookies
Chamberlain Family, Bellingham, MA
“A true family favorite, we usually make and give these out as a Christmas gift. They are rich, mocha flavored cookies and best straight from the fridge or freezer or served with ice cream!”
— Shari and Mike Chamberlain
Preparation
1. Set an oven rack to the upper third of the oven and preheat oven to 350°F. Line 2 cookie sheets with aluminum foil.
2. In the top of a small double boiler set over medium heat, melt the unsweetened chocolate, half of the semi-sweet choco- late morsels and the butter, stirring until smooth. Remove the top of the double boiler and set the chocolate aside to cool.
3. In a small bowl, whisk the flour, baking powder and salt until blended; set aside.
4. Place the eggs, sugar, coffee and vanilla in a medium bowl. Using a handheld mixer fitted with the beater attachment, beat the egg mixture at high speed for about
2 minutes. Add the cooled chocolate and beat on low to combine. Add the dry ingredients and beat until well mixed. Stir in the remaining morsels and nuts.
178 | TASTE OF HOME