Monday, May 12, 2014

Hazelnut Espresso Cookies

I'm always interested in new cookie recipes to consider for the Holiday Cookie Baking Contest.
This one is great.
I think I'll make these for Christmas at our house.

Here's what you'll need:
A sheet pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop

Preheat the oven to 350 degrees.

This recipe is an adaptation of a Betty Crocker recipe.

1 Pouch (1lb. 1.5oz.)  Betty Crocker Sugar Cookie Mix
1/3 C Unsweetened Baking Cocoa
3 TBS Medaglia D'Oro Instant Espresso
1/2 C Butter, softened
3 TBS Hazelnut Coffee Syrup
1 Egg
1 1/2 C Chopped Hazelnuts
1 C Miniature Semisweet Chocolate Chips
2/3 C Betty Crocker Rich and Creamy Frosting
1 1/2 tsp Hazelnut Coffee Syrup

In a large mixing bowl:
Cookie Mix
Whisk well.
3 TBS Syrup
Mix well.

Fold in:
Chocolate Chips

Use a 1 3/4" Cookie Scoop.
Drop 2" apart on the Sheet Pan.
Press the top of each cookie with the back of a spoon and flatten slightly.
Bake 8 - 10 minutes.
Remove the pan from the oven and cool it on a rack.
Transfer the cookies to the rack and cool completely.

In a small bowl:
4 1/2 tsp Syrup
Mix well.
Frost the tops of each cookie.
Sprinkle with remaining Hazelnuts.

Peace in the Kitchen!

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