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Monica's Mocha Bars

cookies

1 cup butter; softened
1/2 cup icing sugar
1 teaspoon instant coffee granules
4 teaspoons vanilla
2 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1 tablespoon ground coffee beans
1/4 cup granulated sugar

In bowl, beat butter with icing sugar until fluffy. Stir coffee granules into vanilla until dissolved; blend into butter mixture. In separate bowl, sift together flour, cocoa and salt; stir in ground coffee. Add to batter, mixing with hands if necessary to make smooth dough. On plastic wrap, form dough into 18-inch long log, using wrap to press out evenly. Shape into 2-inch wide and scant 1-inch high bar; cut crosswise into scant 1/2-inch thick slices. Place on parchment paper-lined rimless baking sheet. Bake in centre of 350°F oven for about 20 minutes or until firm to the touch. Sprinkle granulated sugar into shallow dish. One at a time, roll hot cookies in sugar; let cool on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 weeks or - Freeze for up to 1 month.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 35 cookies

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