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Swiss Mocha Cookies

2 oz bittersweet chocolate
1/2 cup plus 2 Tbs softened butter, divided
1 Tbs instant espresso powder or a shot of espresso
1 tsp vanilla
13/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 large egg
3oz white chocolate (for the drizzle)

Melt chocolate and 2Tbs butterover low heat, add espresso powder
and stir until disolved. Remove from heat, add vanilla, let cool
to room temperature.

Combine dry ingredients and set aside. Cream together butter and
sugar, add egg, then chocolate. Add dry ingredients gently and
chill 1/2 hour.

Preheat oven to 375. Roll dough into 1" balls and set 3" apart on
an ungreased cookie sheet. Flatten with the tines of a fork dipped
in sugar (I found that a gravy whisk makes a great rosette -- ed).
Bake 9 to 10 minutes or until set and remove immediately to wire
racks.

When cool, drizzle them if you like.

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