Mocha Rolls

When I was young, my mom would take us to Myer's Bakery a few times a week, usually after school. I would always get mocha rolls. They were so good. A crisp cookie rolled and filled with mocha filling with the ends dipped in chocolate. A few years ago, I found a cookie recipe that would work and re-created the mocha filling. I don't make these very often, as I would eat the whole batch myself, but every once in a while, I will indulge. 


Cookie
1/2 C sugar
1/2 C butter
1/3 C corn syrup
Melt over low heat on stove. Remove from heat and add:
3/4 C flour
1/2 tsp. ginger
1/2 tsp. salt
Stir until mixed.  Line cookie sheet with foil. Drop batter in round small spoon fulls. The batter spreads fast and far, so you can only make 2 or 3 at a time. Bake at 350 degrees for 9-11 minutes or until brown. Cool slightly and gently wrap around a wooded spoon handle. I use a wooden dowel. This is a very time sensitive cookie. If you cool too long, the cookie will harden and you won't be able to shape it. If you shape too soon, it's very hot and you can burn yourself.  So be careful.
Once the cookies are shaped and cooled, you can fill them. 


Frosting:
1 lb. powdered sugar
1/2 C cocoa
1/2 C butter, softened
2 tsp. vanilla
1/2 cup espresso or coffee (you can use a different flavoring or milk)
Mix together and put into pastry bag with large tip to fill cookies. 
If you want to dip ends into chocolate, you can melt some chocolate chips in the microwave and dip.
If some of your cookie were left flat, you can dip them in the melted chocolate.