Mocha-Cinnamon Cookies

This cookie mix in a jar makes wonderful Christmas gift. This delectable cookie mix looks as good as it tastes! And, who wouldn't enjoy these Mocha-Cinnamon Cookies? This is actually a nice variation of everyone's all-time favorite --- the Chocolate Chip Cookie.

Just layer the dry ingredients in a jar as instructed in the first recipe. (See picture of layered jar in recipe for Double-Chocolate Peanut Butter Cookies.) Copy the second recipe below and attach the recipe with a gift tag to the jar using raffia or ribbon. (*See 11-5-09 post for Jar-Assembly Tips.)

Mocha-Cinnamon Cookie Mix

2-1/4 cups all-purpose flour, divided
2 tablespoons instant espresso or coffee powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup granulated sugar
1 cup packed brown sugar
3/4 cup milk chocolate chips
1/4 cup chopped almonds*
*For more flavor, toast almonds: spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

1. Combine 3/4 cup flour, espresso, baking soda and salt in medium bowl; stir well. Pour into 1-quart wide-mouth jar with tight-fitting lid. Pack down well. Add 3/4 cup flour to jar and pack down well. Combine remaining 3/4 cup flour and cinnamon. Add to jar and pack down well.  Add granulated sugar, brown sugar, chocolate chips and almonds. Pack down firmly after each layer. Seal jar.
2. Cover top of jar with fabric. Copy recipe for the cookies and attach with gift tag using raffia or ribbon. (Makes one 1-quart jar.)

Mocha-Cinnamon Cookies

1 jar Mocha-Cinnamon Cookie Mix
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla

1. Preheat oven to 350ºF. Line cookie sheets with parchment paper; set aside. Pour contents of jar into large bowl. Mix well; set aside.
2. Cream butter in large mixing bowl with electric mixer on high speed until light and fluffy. Beat in egg, almond extract and vanilla until light and fluffy. Mix in dry ingredients on low speed just until combined (dough will be crumbly). Knead dough by hand into ball. Drop dough by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
3. Bake 12 to 14 minutes or browned on top, but still soft in middle. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely. (Makes 48 cookies.)

(Recipe taken from Holiday Gifts from a Jar, Publications International, Ltd.)