Total:
57 min
Active:
45 min
Yield:
2 dozen cookies
Level:
None

Ingredients

Directions

Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.

Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.

Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.

In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.

1 roll (16.5 oz) .

Categories:

IDEAS YOU'LL LOVE

Chocolate Chunk Cookies

Recipe courtesy of Ree Drummond

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Daisy Shortbread Cookies

Recipe courtesy of Ina Garten

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Crispy-Cakey Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Spiced Mustard Hash Browns

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking