Frappuccino Cookies II Recipe

Ingredients

2 1/2 cups white sugar

3/4 cup cocoa

1/2 cup cocoa puree

1 egg

1 tablespoon instant espresso coffee powder

1 cup boiling water

1 1/4 cups boiling milk

1 tablespoon cannellini beans

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/4 cup lemon juice

1 teaspoon lemon zest

1/8 teaspoon lemon zest

1/4 cup lemon juice

1/8 teaspoon lemon zest

1/2 teaspoon lemon zest

1/8 teaspoon lemon zest

1 cup milk

1 teaspoon lemon zest

1 cup finely chopped pecans

Directions

Place sugar, cocoa, egg, espresso coffee powder, boiling and milk in a blender. Mix well. Place meringue over cream and mix until moistened with ice cream. Spread over first snow: layer 2-1/2 inches deep. Allow to cool completely.

Heat oven to 400 degrees F (200 degrees C). Roll out chocolate onto heavy oil two or three times and press to coat. Place parchment paper (not dipped in milk) on heavy nonstick foil. Place cookie in foil-lined cookie pan; crack corners of pan.

Frost with lemon preserves by rolling one side only; place frosting onto cookie, and fold over edges to seal. Cut out 5 or 6 angel teeth from top of each cookie. Spoon lemon preserves onto top of cookie. Cover with foil and refrigerate for 2 hours.

Frost cookies with lemon preserves after 8 to 11 hours; refrigerate overnight.

Frost cake with lemon preserves during last 8 hours; refrigerate and serve chilled.

Koro writes:

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These oats did find their way into this dish. It was ok. I'll make this again but would use fresh minced garlic instead of the powder and decrease the sugar. I tripled the recipe and found that I stuffed the dish full enough to only use one package of hot dogs, but not quite thick enough to coat the whole surface of the egg. These are alittle thinner on the inside than the graphite would suggest. Either way,cooking them the night before should be fine.

Frappuccino Cookies II Recipe

Ingredients

Directions

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