Tuesday, December 10, 2013

Cappuccino Cookies

I'm always in pursuit of cookie recipes as contenders for the annual cookie contest in Dallas. This one looks very appealing to me for next year.
  • 12 TBS (1-1/2 sticks) butter, softened
  • 1/3 C granulated sugar
  • 1-(14oz.) can of sweetened condensed milk
  • 1 tsp vanilla
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 2 TBS espresso coffee powder (I use Medaglia d'Oro)
  • 1 tsp dutch processed cocoa powder
  • 1/4 tsp salt
In a stand mixer with a paddle attachment:
Until light and fluffy.

sweetened condensed milk
Mix on high for 5 minutes, scraping down the sides.
Set aside

In a bowl, whisk:
baking powder
espresso powder

With the mixer on low speed, begin adding the dry ingredients to the wet in batches.
Turn speed to medium and mix well.

Refrigerate dough for 1 hour

Line 2 baking sheet pans with parchment paper.

Use  a 1 3/4" cookie scoop, allowing quite a bit of space between them, because these cookies will spread, bake the cookies at 350 degrees for 15 - 18 minutes.
Cool 5 minutes on the baking sheet pan.
Transfer to cooling racks to cool completely.

Peace in the Kitchen!

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