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Tender Mocha Tongue Cookies with Real Espresso, Simply Piped

Prep
10 min
Bake
20 min
Total
30 min
Makes
20

Ingredients

  • 1 stick plus 4 tbsp170 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 1 ¼ cups150 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 1large egg
  • 1 tbspcoffee liqueurOptional.
  • 2 tbspespresso
  • 2 tbspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 ½ cups180 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.

Method

  1. All-in method: stir everything together until you have a smooth, even mixture.

  2. Fill the dough into a sturdy piping bag with a round tip. Pipe the cookies in the size you like and chill them for at least 90 minutes. Otherwise they will spread completely!

  3. Put them into the preheated oven at 375°F (190°C) and bake for about 10 minutes.

  4. After baking, let them cool completely and decorate with chocolate as you like.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/mocha-tongues/