Crisp Chocolate Espresso Ribbon Cookies (Cookie Mix)

1. 1

   Line bottom and sides of 9x5-inch loaf pan with plastic wrap.

2. 2

   In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms.

3. 3

   Divide dough in half; place half of dough in another bowl.

4. 4

   Stir melted chocolate into half of dough.

5. 5

   To remaining half of dough, mix in espresso beans and almonds.

6. 6

   Firmly press half of chocolate dough evenly in bottom of loaf pan.

7. 7

   Evenly press half of espresso dough over chocolate dough in pan.

8. 8

   Repeat with remaining chocolate dough and espresso dough.

9. 9

   Fold plastic wrap over dough to cover.

10. 10

    Refrigerate about 2 hours or until firm.

11. 11

    Heat oven to 350F.

12. 12

    Remove dough from pan; unwrap.

13. 13

    Place dough on cutting board.

14. 14

    Cut dough crosswise into 4 equal pieces.

15. 15

    Cut each piece crosswise into 1/4-inch slices.

16. 16

    On ungreased cookie sheets, place slices 2 inches apart.

17. 17

    Bake 9 to 10 minutes or until edges are light golden brown.

18. 18

    Cool 1 minute; remove from cookie sheets to cooling rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.