Perfect for a Halloween gathering, or a spooky after-dinner treat, these bewitching faux-hats boast brims of chocolate-coffee shortbread dipped in mocha icing, and cones of dark chocolate kisses. The cocoa and coffee-laden shortbread dough comes together so quickly you'd almost think it's magic and the simple yet decadent frosting provides double dose of chocolate and coffee flavor. The perfect combination to bewitch your taste buds.
makes 30-35 cookies1 stick unsalted butter, at room temperature 1/2 cup granulated sugar 1 teaspoon coffee flavored liqueur 1/2 teaspoon vanilla extract 1/3 cup Dutch-process cocoa powder 3/4 cups all-purpose flour 1 tablespoon finely ground coffee beans 1/2 teaspoon salt Chocolate Royal Icing 1 egg white 1 3/4 cups powdered sugar 1/4 cup cocoa powder 2 tablespoons black coffee; cooled 1/2 teaspoon vanilla extract pinch of salt To make the cookies: Beat together butter and sugar until light and fluffy. Add in coffee liqueur to combine. Whisk together cocoa, flour, espresso beans and salt. Wrap and chill dough until firm, at least 30 minutes. Preheat oven to 350. Roll out dough to 1/4 inch thick sheet between two sheets of plastic wrap. Cut out into 11/2" rounds. Bake on a lightly greased, parchment covered baking sheet. Bake 8 minutes, until firm. Cool 2 minutes on the pan. Cool completely on rack. To make the chocolate icing: Whisk together powdered sugar and cocoa powder. Combine egg white and coffee, slowly add dry mixture to egg white/coffee mixture, whisking to avoid lumps. Whisk in salt. Cover with a wet cloth when not using as icing will dry out quickly. To assemble: Dip the tops of the cooled shortbread in the icing. Top with dark chocolate kiss. Allow frosting to set completely before serving. Related: The Kitchn's Top Ten Halloween Posts (Images: Rebekah Peppler)