December 10, 2014

Swirled Latte Cookies

Dipped in White Chocolate

If you want to wow the cookie (and coffee) lovers in your life, check out and bake these Swirled Latte Cookies from a perennial state fair baking participant (Elsie Olsen, Minnesota State Fair).

These fall in the “icebox cookie” category because you chill the dough before slicing and baking. I especially love icebox cookies because you don’t necessarily have to bake them all at once. They also make ideal holiday cookies.

These espresso-flavored sweet treats are dipped in white chocolate and taste as good as they look! They won a top finalist prize at the 2014 Minnesota State Fair and of course go great with a cup of coffee. We tested and tweaked the recipe, and gave it a double latte thumbs up! Make these soon!

-Cyndi & Nedra

 

Swirled Latte Cookies (Dipped in White Chocolate)

1 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

2 cups Gold Medal Flour

1 1/2 teaspoons instant espresso or coffee (we used Starbucks Via Italian Roast)

1 teaspoon hot water

6 oz pure white chocolate melted with 2 teaspoons shortening (for dipping)

Cream butter and sugar. Add vanilla, salt and flour. Mix well. Divide dough in half. Add espresso mixed with water to one portion. Swirl the dough by pressing and twisting the two halves together. Form into two 2-inch round logs. (Each will be about 6 inches long.) Chill in refrigerator for at least 1 hour. Slice about 1/4 inch thick (about 24 cookies per log)  and bake on parchment-covered cookie sheets at 375 degrees 8 to 10 minutes. When cool, dip 1/2 cookie in melted chocolate. Place on wax paper until set. Makes about 48 cookies.

-Recipe from Elsie, Minnesota State Fair, 2014 Gold Medal Flour Cookie Contest