Valentine Cookies -- Cappuccino Cookies

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is from "The China Moon Cookbook" by Barbara Tropp.

CAPPUCCINO COOKIES About 42 cookies; approximate preparation time 25 minutes, 1 hour refrigeration time

8 tablespoons cold unsalted butter, cut into 8 pieces

1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 extra-large egg

1 cup plus 2 tablespoons flour

1 1/2 teaspoons instant coffee powder

1 1/2 teaspoons unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 ounces (1/2 cup) finely chopped semisweet chocolate

1. In the bowl of an electric mixer cream the butter and both sugars on medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula. Add the egg and mix until smooth. Add the flour, instant coffee, cocoa, cinnamon, salt and chocolate bits. Mix thoroughly for 2-3 minutes.

2. Gather the dough together and turn onto a lightly floured board. Using lightly floured hands, roll the dough into 2 even 1-inch thick logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour.

3. Line 2 large baking sheets with parchment paper. (Or lightly grease and flour the sheets.) Slice the logs into 1/4-inch thick coins and place about 1/2 inch apart on the prepared baking sheets.

4. Bake the sheets one at a time in a preheated 350-degree oven about 15 minutes, or until the edges are slightly golden. Cool slightly before transferring to wire racks.