White-Capped Mocha Cookies

Cookies
½ cup firmly packed brown sugar
¼ cup sugar
½ cup margarine or butter, softened
1 (8-oz.) package cream cheese, softened, reserving 2 oz. for frosting
2 teaspoons instant coffee granules or crystals
2 teaspoons hot water
1 egg
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
¼ cup unsweetened cocoa
1 teaspoon baking powder

Filling
2 to 3 oz. vanilla-flavored candy coating or white baking bar, cut into small pieces (about ¼-inch cubes)

Frosting
1 cup powdered sugar
Reserved 2 oz. cream cheese
2 to 3 teaspoons milk

Heat oven to 350º F. In large bowl, beat brown sugar, sugar, margarine, and 6 oz. of the cream cheese until light and fluffy. In small bowl, dissolve instant coffee in hot water. Add dissolved coffee and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, and baknig powder; mix well. Shape level tablespoonful dough around small chunk of candy coating; covering completely. Place 2 inches apart on ungreased cookie sheets.

Bake at 350º F for 8 to 11 minutes. Cool 1 minute; remove from cookie sheets. Cool completely.

In small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency. Frost cooled cookies. 4 ½ dozen cookies.