Mocha Cookie Torte
|Sugar cookie mix||12 Ounce (1 Package)|
|Unsweetened cocoa powder||3 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter/Margarine||1 Teaspoon, softened|
|Instant coffee powder||2 Teaspoon|
|Warm water||1 Tablespoon|
|Frozen whipped dessert topping||13 1⁄2 Ounce, thawed (1 Carton)|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
In mixing bowl, thoroughly combine cookie mix, cocoa powder, and cinnamon.
Add the egg and butter according to cookie mix directions.
Roll dough on well-floured surface to 18xl2-inch rectangle.
Cut in twenty-four 3x3-inch squares.
Bake on ungreased cookie sheet in 375° oven for 6 to 8 minutes.
Cool on rack.
Dissolve coffee in warm water; fold into dessert topping along with almonds.
Spread about 3 tablespoons mixture on each of 6 cookies.
Top with a second cookie, filling, a third cookie, more filling, fourth cookie, and top with remaining filling.
Place in shallow baking pan.
Cover and chill overnight.
Cut in half diagonally to serve.