Cappuccino Crisps
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
63
Spice
46
Sweetness
42
Sourness
44
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Unsalted Butter1 cup
White Sugar6 tbsps
Unsweetened Cocoa Powder1 tsp
Ground Cinnamon1
Egg2 tsps
Instant Coffee (powder)1 tsp
Vanilla Extract1 tbsp
Water (hot)2 cups
All-Purpose Flour4 cups
Sugar (confectioners')1 cup
Milk (hot)3 tbsps
Butter1 tbsp
Light Corn Syrup1 tsp
Vegetable Oil1 tsp
SaltDirections:
1
Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl
2
Beat in egg
3
Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee
4
Beat into butter mixture
5
On low speed, beat in 2 cups flour just until blended
6
Divide dough in half and shape into a disk
7
Wrap and chill until firm
8
Preheat oven to 375 degrees F (190 degrees C)
9
Have ready a 3 inch star cookie cutter
10
Roll dough on a well floured rolling surface to about 1/8 inch thickness
11
Cut out stars and place 1 inch apart on an ungreased cookie sheet
12
Bake for 8 minutes or until crisp
13
Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients
14
Makes about 3 cups
15
Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies