Cappuccino Cookies
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Serves/Makes: 30
Ready in: 1-2 hrs
- 4 ounces semisweet chocolate
- 1 cup butter, softened
- 1/2 cup packed dark brown sugar
- 1 egg
- 1 tablespoon instant coffee dissolved in
- 1 tablespoon hot water
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
Place 2 ounces of the chocolate in the top of a double boiler over hot water, stirring until melted and smooth. Set aside. Cream butter on medium speed until light, about 2 minutes. Increase speed to high; add sugar and egg. Continue beating until mixture is smooth. Stir in coffee and melted chocolate; mix well. Blend in flour, cinnamon, nutmeg and salt. Shape dough into 2 logs, each about 2 inches in diameter. Cover with plastic wrap. Refrigerate 45 minutes. Preheat oven to 350 degrees F. Lightly grease cookie sheets. Cut 1/4 inch thick slices from logs of dough. Transfer cookies to cookie sheets. Bake 8 to 10 minutes or until cookies are firm to the touch and light golden brown on the bottom. Remove cookies to wire racks to cool. Melt the remaining chocolate. Using a spoon, drizzle chocolate over cookies. Let chocolate harden before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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