. They get their distinct mocha flavor from a mixture of espresso powder and unsweetened coco. Orange zest added to the dough gives them a subtle citrus flavor. Cut into thin slices and baked until crisp, these cookies hold their shape when dipped into a cup of mocha coffee. I topped these cookies with purple sanding sugar which came out really well, but they would look just as good plain. They are especially wonderful because once you make the dough you can store it tightly wrapped in logs in the freezer. That way you don't have to make them all at once; always good because the recipe makes a ton of cookies. Yum!P.S. I'll post a photo later.
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