Recipe courtesy of Martha Stewart
2 hr 2 min
1 hr
approximately 36 cookies


Coffee Cream:


Heat oven to 400 degrees F. In a medium sized bowl, using a wooden spoon, combine sugar, flour and salt; make a well in the center. Stir to combine vanilla seeds and butter. Add vanilla, butter, egg whites, and cream, mix until smooth. Cover and chill for at least 2 hours or overnight. Using the large hole of a box grater, grate chocolate. Gently fold half into batter, reserve remaining chocolate in a small bowl.

Using a plastic lid, make a template by cutting a 4 1/2-inch circle. Using a small offset spatula, spread approximately 2 teaspoons of batter evenly to fill circle on a silpat or parchment paper. Repeat process, making 3 more circles, transfer silpat to baking sheet.

Bake for 2 1/2 minutes, rotate pan and continue baking for 2 1/2 minutes or until golden brown. Working quickly, use a spatula to remove cookies, one by one from silpat and roll around the handle of a wooden spoon, cool on wire rack. If cookies harden before rolling, simply return tray to the oven for 30 seconds or until pliable.

Using a pastry bag, fitting with a 3/8-inch plain round pastry tip, fill with coffee flavored whipped cream. Gently pipe cream into 1 end of the cigar until cookie is full. Dip each end in remaining chocolate and serve immediately. Unfilled cookies can be stored in an airtight container up to 3 days.

Coffee Cream:

In the bowl of an electric mixer fitted with a whisk attachment, combine coffee liqueur and espresso powder, stir to dissolve. Add cream and confectioners? sugar, whisk on medium speed until soft peaks form. Refrigerate until ready to use. Follow piping instructions for Mocha Cigars.

Yield: 4 1/2 cups



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