Mocha Toffee Meltaways

Make the Mocha Dough:

1. In a medium bowl, whisk flour, cocoa, espresso, baking powder, and salt.
2. In a large bowl, beat Crisco and sugar until fluffy (2–3 min). Add egg and vanilla; beat again.
3. Gradually mix in dry ingredients, alternating with milk until dough is soft but not sticky.
4. Divide into 2 equal portions, flatten into disks, wrap, and chill at least 1 hr (or overnight).

Prepare the Toffee Filling:

1. In a small saucepan, melt butter with brown sugar and cream over low heat. Stir until smooth.
2. Remove from heat, stir in toffee bits. Cool slightly.

Assemble & Shape:

1. Roll each dough disk between parchment to about ¼-inch thick, forming a 10×12-inch rectangle.
2. Spread half of the toffee evenly across each rectangle of dough.
3. Roll up jelly-roll style and seal seam (this will ensure the toffee bits are distributed evenly).
4. Wrap the log in parchment or plastic wrap and chill 1–2 hrs (important for clean slices).

Slice & Bake:

1. Preheat oven to 350°F. Line baking sheets with parchment.
2. Unwrap chilled dough; brush lightly with milk or water and roll log in coarse sugar.
3. Slice each log into 12 even rounds and place 2 inches apart.
4. Bake 10–12 min until edges look set and centers still soft (cookies firm as they cool).
5. Cool on pan 5 min, then transfer to rack.