Friday, November 25, 2016

White Chocolate Cappuccino Cookies

These cute coffee mug shaped cookies are perfect for the day after Thanksgiving as you begin the day with family sipping coffee preparing for the big game, a shopping spree, or a movie day. Use a flavored latte coffee mix to boost this cookie's richness. You can even dip the cookie in your coffee for a twist. White candy coating is literally the icing on the cookie in this holiday favorite.

White Chocolate Cappuccino Cookies


2 envelopes mocha cappuccino mix
1 tablespoon hot water
1 cup butter, softened
3/4 cup sugar
1 large egg yolk
2-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
8 ounces white candy coating, melted
Baking cocoa, optional


In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon, and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa.
Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.Yield: about 4 dozen.

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