August 19, 2015

Cappuccino Cookies

Indiana State Fair

Coffee lovers rejoice! We have the perfect cookie for you. These coffee-flavored, crispy cookies taste like biscotti dipped in a cup of espresso.

Cappuccino Cookies is a 2015 Gold Medal Flour Cookie Contest award-winning recipe developed by Raymond Graham. He took home 1st Place at the Indiana State Fair. You have to give these cookies a try. They are adorable and taste fantastic!

-Crystal

 

Cappuccino Cookies

6 tablespoons instant cappuccino coffee, such as Folgers French Vanilla

1 tablespoon hot water

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 egg yolk, lightly beaten

2 cups Gold Medal All-Purpose Flour

1 pinch salt

6 ounces vanilla chocolate disk, softened, such as Wilton’s

1 tablespoon unsweetened cocoa, for dusting

 

In small bowl, mix instant cappuccino with water to form a paste. In mixer, blend butter until whipped. Add sugar and beat together until light and fluffy. Mix in egg yolk and cappuccino paste. Sift together flour and salt into the butter/sugar/cappuccino mixture. Stir on low speed until mixed. Shape mixed dough into 2 balls and wrap in plastic wrap. Chill at least 30 minutes, or overnight.

Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Unwrap cookie dough. Roll out to approximately 1/4-inch thick. Cut with cookie cutter. (Ray used 2 1/2 inch circles with ridges). Place on baking sheets.

Bake 10-12 minutes or until just evenly browned. Let cool for 10 minutes. Place chocolate disk into small microwave-safe bowl. Heat at 50 percent power in 30 second intervals and stir until melted and smooth. Spread the chocolate evenly over the cookies, about 3-4 at a time, dusting each lightly with cocoa. Cool until set. Makes approximately 30 cookies.

-Recipe from Raymond, 2015 Indiana State Fair, Gold Medal Flour Cookie Contest