Zand Gebak

Name: Zand Gebak
Ingredients: FOR THE COOKIE DOUGH:; 1 cup Butter; 3/4 cups Sugar; 1 teaspoon Vanilla; 1 pinch Salt; 1 whole Egg; 1 teaspoon Baking Powder; 2 cups Flour, Or More As Needed; _____; FOR THE MOCHA BUTTER:; 1 cup Butter; 3 Tablespoons Sugar; 1/2 cups Strong Coffee; _____; FOR THE TOPPING:; 3/4 cups Chocolate Chips; 2 Tablespoons Butter; 1 bag (about 6 Oz. Bag) Pecans Or Almonds

18 ingredients

4 steps

Ingredients

FOR THE COOKIE DOUGH:
1 cup Butter
3/4 cups Sugar
1 teaspoon Vanilla
1 pinch Salt
1 whole Egg
1 teaspoon Baking Powder
2 cups Flour, Or More As Needed
_____
FOR THE MOCHA BUTTER:
1 cup Butter
3 Tablespoons Sugar
1/2 cups Strong Coffee
_____
FOR THE TOPPING:
3/4 cups Chocolate Chips
2 Tablespoons Butter
1 bag (about 6 Oz. Bag) Pecans Or Almonds

Directions

1

To make the cookie dough, cream the butter and sugar with a pastry cutter. Then add the vanilla, salt, egg and baking powder, and then the flour. Start with 2 cups of flour, and add more if you need it. Knead for a couple of minutes. Dough should be rollable. On a floured surface, roll the dough out thinly (about 1/8 to 1/4 of an inch) and cut into 2-inch circles. Place on an ungreased cookie sheet. Bake at 350F for 10-15 minutes, but don't let them brown. They should just be a cream colour.
2

To prepare the mocha butter, put the butter in a bowl. This works best if it's softened (NOT MELTED). Then, while beating the butter, slowly add the sugar and coffee. I make strong coffee with 2 heaping teaspoons instant coffee in 1/2 cup of hot water. Test it every once in a while to get the mocha flavour you like. To get a stronger flavour, add more instant coffee to the water. Don't let the sweetness overpower the mocha flavour, or they'll end up way too sweet.
3

Take the baked cookie and top it with the mocha butter. Spread approximately 1 teaspoon on each cookie. Then, stick the cookies somewhere cold (in the coldroom, or the porch if it's winter, or the fridge or freezer) until the mocha part is hard.
4

Then, melt the chocolate chips with a little bit of butter, let it cool a little bit, and drip it over the mocha (I usually spread it out a tiny bit). Then, while the chocolate is still soft, stick a pecan or almond on top. I usually store these in the freezer, or they get too soft. They can be eaten straight from the freezer; they don't have to thaw.