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A Cookie a Day: Espresso-Chocolate Tarts


Need a sweet treat? These are perfect with a cup of good coffee!

Cookie Dough:

1/4 c. butter, softened
1/4 c. shortening
2 oz. cream cheese, softened
1 c. packed brown sugar
1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 egg
2 t. vanilla
1 T. instant espresso powder
2 1/2 c. flour

In a mixing bowl, combine butter, shortening, and cream cheese. Beat for 30 seconds. Add brown sugar, baking powder, salt, cinnamon and nutmeg. Beat until combined. Add egg, vanilla and espresso powder. Beat, then add flour. Wrap in plastic, and chill for 30-60 minutes.

Preheat oven to 325. Shape dough into 36 balls. Press each ball into a mini muffin tin cup, pressing dough to cover bottom and sides, forming a little cup. Set aside to make filling.


5 oz. chocolate chips
2 T. butter
1 egg
1/3 c. packed brown sugar
1 T. Kahlua
2 t. vanilla
1/2 t. cinnamon
1/4. t. nutmeg
1/4 t. cardamom

In a small saucepan, combine chocolate chips and butter. Stir over low heat until melted. Remove from heat. Whisk in egg, brown sugar, Kahlua, vanilla, cinnamon, nutmeg and cardamom. Spoon a teaspoon of filling into each pastry-lined muffin tin cup. Bake 15-20 minutes until filling is puffed, and crust is firm. Cool in pans, then turn onto cooling rack. Let cool completely before topping with ganache.


1/3 c. heavy whipping cream
1 t. espresso powder
1/2 c. chocolate chips
36 chocolate-covered espresso beans

Stir espresso powder and cream in a small saucepan. Bring to a boil. Remove from heat. Pour in chocolate chips. Do not stir. Let them sit in the cream for 5 minutes, then whisk until smooth, and spoon over cooled tarts. Top with a chocolate-covered espresso bean. Makes 36 tarts.


Comments (1)


Thank you for continually posting the best recipes! I always get rave reviews from them.

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