Introduction: Cappuccino Cookies
Hey. This cookie recipe is the best I have ever known. If u like coffee then you will love these cookies.
Step 1: Ingredients
Makes 30 2 envelopes instant cappuccino (you can also just put 2 tbsp of coffee powder) 1tbsp hot water 1 cup butter, softened Scant 3/4 cup superfine sugar 1 egg yolk, lightly beaten 2 1/2 cups all-purpose flour Pinch of salt To decorate 6oz/ 175g white or milk chocolate, broken into pieces Unsweetened cocoa or hot chocolate mix, for dusting
Empty the cappuccino sachets into a small bowl and stir in the hot, but not boiling, water to make a paste. Put the butter and sugar into a separate bowl and mix well with a wooden spoon, then beat in the egg yolk and the cappuccino paste. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined. Halve the dough, shape into balls, wrap in plastic, and chill in refrigerator for 30-40 mins.
After you take the dough out of the refrigerator preheat the I've to 375degrees F/ 190degrees C. Line two baking sheets with parchment paper. Unwrap the dough and roll out between two sheets of parchment paper. Stamp out with a 2 1/2 -inch/ 6-cm plain cutter and put them on the prepared baking sheets, spaced well apart.
Bake in the preheated oven for 10-12mins, until golden brown. Let cool the baking sheets for 5-10 mins, then transfer to wire racks to cool. When the cookies are cool, place the wire racks over a sheet of parchment paper. Put the chocolate in a heatproof bowl and melt over a saucepan of simmering water. Remove the bowl from the heat and let cool, then spoon the chocolate over the cookies. Gently tap the wire racks to the level the surface and let set. Sprinkle the unsweetened cocoa or hot chocolate mix on the cookies.