Mocha Viennese Shortbreads~ And Babysitting:)

Yesterday I made yet more drizzle cookies..These are special if yoou like coffee..moka? and the lovely texture of a shortbread.
I first saw them in Canadian Living's December 2007 issue.I made them last year.Cut out the recipe and lept it..
That good they are.


I used my Wilton Cookie press..You make your cookies and there's a creamy mocha filling for the centres after they have cooled..then the holiday drizzle.

I love the look of them all lined up too..so pretty ..like little flowers.


We had a lovely evening babysitting a 9 yr old gentleman.. a 7 year old pretty in pink pj girl..and a 5month old little angel.
It was a breeze.The 2 older children know the little one's routine down pat and were soooo good and helpful..and nice.
They each read a book to their baby brother in bed and do a Gloworm show before bed.
It was so nice to see.
It was heaven to have Noah fall asleep in my arms:)
When our daughter came home she looked at me and said: "Nice make-up mom"! :)

I had let the Pretty In Pink one do eye make-up and lipstick on me..
It was a subtle shade of deep bright fuschia with sparkles.I like letting her do that.She takes great pride in her abilities.
What really surprised me is when my daugher said:"I hope you can get it off mom.. or you're going to look pretty funny at the office tomorrow'.She said..I mean it..I couldn't get it off last time ..:)You might need SANDPAPER.Oy.
This was too funny to me.. We cracked up...
In the end..it came off! Half a tub of Vaseline..but it's off:)

Oh well..It's The Santa Claus Parade today..I would have just looked like a participant on one of the floats I suppose.

Here is the recipe of these award winning cookies..Firt prize last year from the Magazine.

1 cup (250 mL) unsalted butter, softened
3/4 cup (175 mL) icing sugar
1 tsp (5 mL) instant espresso powder
1 tbsp (15 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornstarch
Pinch salt
Icing:
3/4 cup (175 mL) icing sugar, sifted
1/4 cup (50 mL) butter, softened
2 tsp (10 mL) instant espresso powder
2 oz (60 g) good-quality milk chocolate
Preparation:
In large bowl, beat butter with sugar until light and fluffy. Dissolve espresso powder in vanilla; beat into butter mixture. In separate bowl, sift together flour, cornstarch and salt ; stir into butter mixture to form soft dough.

Fit piping bag with 1/2-inch (1 cm) star tip; pipe 1-1/2-inch (4 cm) rosettes, 1-1/2 inches (4 cm) apart, onto 2 parch-ment paper-lined or ungreased rimless baking sheets.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 15 minutes or until golden on bottom. Let cool on pans for 2 minutes. Transfer to rack; let cool completely.

Icing: In bowl, beat sugar with butter until smooth. Dissolve espresso powder in 1 tsp (5 mL) hot water; beat into butter mixture. Spread about 1 tsp (5 mL) on bottom of 1 cookie; sandwich with second cookie, flat side down. Repeat with remaining cookies. Refrigerate until firm.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; drizzle over cookies. Let stand until set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source
Canadian Living Magazine: December 2007

I had one with a pot of tea while making cards for Frances.