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Cappuccino Cookies
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- #24917
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
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
directions
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.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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