Cappuccino Crisps recipe
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Ingredients
- 1 cup unsalted butter 1 cup white sugar 6 tablespoons unsweetened cocoa powder ¼ 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 ⅓ 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 ¼ teaspoon salt
Nutrition Info
- 120.9 caloriescarbohydrate: 18.9 gcholesterol: 16.1 mgfat: 4.9 gfiber: 0.4 gprotein: 0.9 gsaturatedFat: 3 gservingSize: -sodium: 20.6 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Cappuccino Crisps
Directions
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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. Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended.
Divide dough in half and shape into a disk. Wrap and chill until firm.
Preheat oven to 375 degrees F (190 degrees C).
Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.
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. Makes about 3 cups. Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.