Coffee Cookies
AuthorRochelle
Pre-heat oven to 350 degrees.
Cream butter, shortening and sugar until fluffy and thoroughly combined.
Add egg, sour cream, coffee and coffee grounds and beat until fluffy and well combined.
Add flour and cinnamon and mix by hand until thoroughly combined.
Roll dough out on floured board to 1/4" thich and cut into rounds with a 2" cookie cutter or clean tin can.
Place 1" apart on ungreased cookie sheet. Bake for 10-15 minutes at 350 degrees until golden browned.
Move to a wire rack to cool completely before icing.
Meanwhile combine the powdered sugar, vanilla, salt and milk to great a thin glaze. It should be thin enough to spread easily over the cookie but thick enough to actually coat well. Carefully adjust the amount of milk used if needed.
Spread icing thinly on top of completely cooled cookies and place on a grate or parchment paper to drip off and set up.
In the microwave melt the chocolate chips and shortening or butter on high. Remove and stir every 20 seconds until smooth and fully melted.
Drizzle the chocolate onto the iced cookies and decorate with coffee beans or chocolate covered coffee beans. Leave cookies out at room temperature for a few hours to allow glazes to set up before moving to an airtight container for storage.
Ingredients
Directions
Pre-heat oven to 350 degrees.
Cream butter, shortening and sugar until fluffy and thoroughly combined.
Add egg, sour cream, coffee and coffee grounds and beat until fluffy and well combined.
Add flour and cinnamon and mix by hand until thoroughly combined.
Roll dough out on floured board to 1/4" thich and cut into rounds with a 2" cookie cutter or clean tin can.
Place 1" apart on ungreased cookie sheet. Bake for 10-15 minutes at 350 degrees until golden browned.
Move to a wire rack to cool completely before icing.
Meanwhile combine the powdered sugar, vanilla, salt and milk to great a thin glaze. It should be thin enough to spread easily over the cookie but thick enough to actually coat well. Carefully adjust the amount of milk used if needed.
Spread icing thinly on top of completely cooled cookies and place on a grate or parchment paper to drip off and set up.
In the microwave melt the chocolate chips and shortening or butter on high. Remove and stir every 20 seconds until smooth and fully melted.
Drizzle the chocolate onto the iced cookies and decorate with coffee beans or chocolate covered coffee beans. Leave cookies out at room temperature for a few hours to allow glazes to set up before moving to an airtight container for storage.
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