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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Coffee lovers will really enjoy these tender bites with the two hits of coffee flavor...in the cookie and the glaze.Heather Rotunda, Saint Cloud, Minnesota Ingredients:
1 teaspoon instant espresso powder |
1 teaspoon vanilla extract |
1 cup butter, softened |
1/2 cup confectioners' sugar |
2-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon baking cocoa |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
glaze: |
2 cups confectioners' sugar |
1/4 cup cold brewed coffee |
4 teaspoons butter, melted |
1/4 teaspoon ground cinnamon |
30 chocolate-covered coffee beans |
Directions:
1. In a small bowl, dissolve espresso powder in vanilla.
2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
3. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely.
4. In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set. Yield: 2-1/2 dozen.
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