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Cappuccino Cookies

Date added: November 22, 2007

  • Servings: 24 change
  • Calories per serving: 205
  • Prep time: 15
  • Cook time: 15

Ingredients

  • 1 cup butter, unsalted
  • 2 cup sugar, brown
  • 2 tbsp milk, whole, 3.5%, homogenized, w/add vit d
  • 2 tbsp Instant coffee granules
  • 2 eggs, whole
  • 1 tsp alcoholic, rum, 40% alcohol
  • 1/2 tsp vanilla extract
  • 4 cup flour, all purpose, bleached, enrich
  • 1 tsp baking powder, continuous action
  • 1/2 tsp spice, nutmeg, ground
  • 1/4 tsp salt, table

Recipe Method

Chocolate sprinkles -or- melted Chocolate (optional) BEAT butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. HEAT milk in small saucepan over low heat; add coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended. COMBINE flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended. SHAPE dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough will be soft; sprinkle lightly with flour if too sticky to handle.) ROLL logs in chocolate sprinkles, if desired, coating evenly ('/3 cup sprinkles per roll). Or, leave rolls plain and dip cookies in melted chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight. PREHEAT oven to 350F. Grease cookie sheets. Cut rolls into '/4-inch-thick slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls and sliced cookies chilled until ready to bake.) BAKE 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if desired. Store in airtight container. Makes about 60 cookies *To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.

Nutritional Facts

Per serving% Daily Value*
Calories 20510%
Fat 8g13%
Cholesterol 38mg13%
Sodium 48mg 2%
Carbohydrates 31g10%

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