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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookie
1/4 cup hot water
1 tbsp instant coffee granules
1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups flour
1 tsp baking powder
Glaze
1 (12-oz) pkg semi-sweet chocolate chips
2 tbsp shortening
Combine hot water and coffee granules in small bowl; stir until coffee granules are dissolved. Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, until creamy. Add coffee. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed. Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400. 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 for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Glaze: Melt chocolate and shortening in 1 quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each cookie into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated. . Yield: 3 dozen cookies
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CAPPUCCINO BUTTER COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookie
1/4 cup hot water
1 tbsp instant coffee granules
1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups flour
1 tsp baking powder
Glaze
1 (12-oz) pkg semi-sweet chocolate chips
2 tbsp shortening
Combine hot water and coffee granules in small bowl; stir until coffee granules are dissolved. Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, until creamy. Add coffee. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed. Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400. 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 for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Glaze: Melt chocolate and shortening in 1 quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each cookie into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated. . Yield: 3 dozen cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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