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Parve
Easy
1 Hour, 30 Minutes
Diets 
This melt-in-the-mouth, coffee-flavored cookie is a treat for everyone and a pretty addition to any sweet table.
4 teaspoons instant coffee
4 teaspoons boiling water
4 sticks margarine, at room temperature
1/2 cup sugar
2 and 1/2 cups flour
1 cup Gefen Cornstarch
2 tablespoons Gefen Cocoa
4 ounces white chocolate
1/2 teaspoon oil
4 ounces dark chocolate
Preheat oven to 375 degrees Fahrenheit. Dissolve coffee in boiling water. Set aside to cool.
Cream margarine and sugar in a large mixing bowl. In a separate bowl, sift together dry ingredients. Add flour mixture to creamed mixture, along with the dissolved coffee.
Spoon mixture into a pastry bag, fitted with a plain nozzle or a tip with a large opening. Pipe two-to-two-and-a-half-inch swirls, slightly apart on three to four lined baking sheets.
Bake for 10 to 15 minutes until firm, but not browned. Allow to cool. Place cooled cookies close together.
Melt white chocolate with oil and dark chocolate separately. Using a teaspoon, take some white chocolate and flick it over the cookies, moving your hand speedily from left to right to create small lines of drizzle. When all of the white chocolate has been used up, turn the cookies 90 degrees. Flick the dark chocolate over the cookies so that the dark chocolate is at an opposite angle to the white chocolate. Allow cookies to sit until chocolate has set; then remove from paper.
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Also curious if I can use oil instead. Anyone try it since the last posted question about it?
We haven’t tested it but you can for sure try! Please see the comment and response below.
this cookie is something else! i made it several times and shared the recipe with many.
thank you!
can you use some oil instead of margerine?
I have never tried using this recipe- maybe you can try using 1/2 margarine and 1/2 oil but I am not sure how it will exactly turn out.