CAPPUCCINO COOKIES RECIPE: HOW TO MAKE IT
Coffee lovers will really enjoy these tender bites with the two hits of coffee flavor...in the cookie and the glaze.—Heather Rotunda, Saint Cloud, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.
Nutrition Facts : Calories 127 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
BEST EVER CAPPUCCINO BUTTER COOKIES RECIPE | LAND O’LAKES
Cut out cookies with gourmet flair! These tender, yet crisp butter cookies are flavored with coffee and dipped in a chocolate glaze.
Provided by Land O'Lakes
Categories Cut Out Butter Butter Cappuccino Coffee Dairy Cookie Dessert Cookie Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 0 minutes
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Combine hot water and coffee granules in bowl; stir until coffee granules are dissolved.
- Combine 1 cup butter, sugar and egg in another bowl. Beat at medium speed, until creamy. Add coffee; continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
- Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 2-3 hours or until firm.
- Heat oven to 400°F. Line cookie sheets with waxed paper; set aside.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted.
- Dip half of each cookie into chocolate. Place onto prepared cookie sheets; refrigerate until chocolate is firm. Store refrigerated.
Nutrition Facts : Calories 150 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 55 milligrams, CarbohydrateContent 18 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 2 grams
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