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Mocha Logs


1/2 cup butter
1 cup sifted icing sugar
1/4 tsp. salt
2 tsp. instant coffee
1/4 tsp. almond extract
2 cups quick cooking rolled oats
2 squares melted chocolate
1/4 cup chocolate shot

Cream butter and sugar until light and fluffy. Add salt, instant coffee and almond extract. Stir until well mixed. Add rolled oats. Chill dough 3 hours. Roll to form small logs. Dip end of cookie into melted chocolate then in chocolate shot. Refrigerate.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.