Post by Loupy on Mar 21, 2014 20:48:42 GMT -7
Coffee Crisps (make ahead and chill)
by Renee @ magnoliadays.com/
Coffee crisps are easy to make. They are basic slice and bake cookies. Two tablespoons of instant coffee granules are in the dough. I recommend using the finest ground or powder version you can find. Rum is the hint of flavoring instead of the usual vanilla. Be sure to watch the cookies when baking. They are so thin and bake at a high temperature that they can easily be over-baked. Take them out as soon as the edges turn light brown. Remove them immediately from the baking sheets too.
Makes 3 1/2 dozen cookies
Ingredients:
2 cups all-purpose flour
2 tablespoons instant coffee powder/granules
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 teaspoon rum
Pecan halves
Instructions:
Whisk together flour, coffee, baking powder, baking soda, and salt in a bowl.
Cream shortening and butter in a large mixing bowl.
Add sugar and brown sugar and beat until light and fluffy.
Add egg and rum and beat until combined.
Add dry ingredients and mix until just combined. The dough will appear crumbly.
Divide dough in half. Push together each half and roll into logs 2 inches in diameter.
Wrap each log in wax or parchment paper and chill overnight.
Preheat oven to 400 degrees F.
Line baking sheets with parchment or non-stick liner.
Remove paper from dough logs and cut dough into 1/8 inch slices.
Place slices 1 inch apart on baking sheets.
Gently press a pecan half into the center of each slice.
Bake for 7 to 9 minutes, until the edges are light brown.
Watch the cookies beginning at the 6 minute mark and be careful not to over-bake.
They will brown very quickly.
Immediately transfer cookies to a wire rack and cool completely.
Cool cookie sheets completely between batches.
by Renee @ magnoliadays.com/
Coffee crisps are easy to make. They are basic slice and bake cookies. Two tablespoons of instant coffee granules are in the dough. I recommend using the finest ground or powder version you can find. Rum is the hint of flavoring instead of the usual vanilla. Be sure to watch the cookies when baking. They are so thin and bake at a high temperature that they can easily be over-baked. Take them out as soon as the edges turn light brown. Remove them immediately from the baking sheets too.
Makes 3 1/2 dozen cookies
Ingredients:
2 cups all-purpose flour
2 tablespoons instant coffee powder/granules
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 teaspoon rum
Pecan halves
Instructions:
Whisk together flour, coffee, baking powder, baking soda, and salt in a bowl.
Cream shortening and butter in a large mixing bowl.
Add sugar and brown sugar and beat until light and fluffy.
Add egg and rum and beat until combined.
Add dry ingredients and mix until just combined. The dough will appear crumbly.
Divide dough in half. Push together each half and roll into logs 2 inches in diameter.
Wrap each log in wax or parchment paper and chill overnight.
Preheat oven to 400 degrees F.
Line baking sheets with parchment or non-stick liner.
Remove paper from dough logs and cut dough into 1/8 inch slices.
Place slices 1 inch apart on baking sheets.
Gently press a pecan half into the center of each slice.
Bake for 7 to 9 minutes, until the edges are light brown.
Watch the cookies beginning at the 6 minute mark and be careful not to over-bake.
They will brown very quickly.
Immediately transfer cookies to a wire rack and cool completely.
Cool cookie sheets completely between batches.
