Cappuccino Crisps

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1 cup unsalted butter
1 cup white sugar
6 tablespoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1 egg
2 teaspoons instant coffee powder
1 teaspoon vanilla extract
1 teaspoon water
2 cups all-purpose flour
4 cups confectioners’ sugar
1/3 cup hot milk
3 tablespoons butter
1 tablespoon light corn syrup
2 teaspoons instant coffee powder
1 tablespoon hot water
1 teaspoon vanilla extract
1 teaspoon vegetable oil
1/4 teaspoon salt

(1). Beat unsalted butter,sugar,cocoa powder and cinnamon in a large bowl . Beat in egg. Stir coffee powder, vanilla and water in a cup to dissolve coffee. Beat into butter mixture. On low speed, mix in flour just until blended.

(2). Divide dough in half and shape into a disk. Wrap and chill until firm.

(3). Preheat oven to 375 degrees F (190 degrees C).

(4). Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8″ thickness. Cut out stars and place 1″ apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.

(5). Place confectioners’ sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter until blended then add remaining ingredients. Makes about 3 cups. Spoon icing into corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.

(6). On a lightly floured surface, roll the dough out to 1/4″ thickness. Cut out cookies using a 2″ – 3″ cookie cutter. Place cookies 1″ apart onto a cookie sheet.

(7). Bake for 10 to 12 minutes in the preheated oven, until lightly browned. Remove cookies to wire racks and cool.

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