Cappuccino Crisps Recipe

Ingredients
<br>- 1 cup unsalted butter
<br>- 1 cup white sugar
<br>- 6 tablespoons unsweetened cocoa powder
<br>- ¼ teaspoon ground cinnamon
<br>- 1  egg
<br>- 2 teaspoons instant coffee powder
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon water
<br>- 2 cups all-purpose flour
<br>- 4 cups confectioners' sugar
<br>- ⅓ cup hot milk
<br>- 3 tablespoons butter
<br>- 1 tablespoon light corn syrup
<br>- 2 teaspoons instant coffee powder
<br>- 1 tablespoon hot water
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon vegetable oil
<br>- ¼ teaspoon salt
<br><p></p>Directions
<br>step 1: Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl .  Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee.  Beat into butter mixture.  On low speed, beat in 2 cups flour just until blended.
<br>step 2: Divide dough  in half and shape  into a disk.  Wrap and  chill until firm.
<br>step 3: Preheat oven to 375 degrees F (190 degrees C).
<br>step 4: Have ready a 3 inch star cookie cutter.  Roll dough on a well floured rolling surface to about 1/8 inch thickness.  Cut out stars and place 1 inch apart on an ungreased cookie sheet.  Bake for 8 minutes or until crisp.
<br>step 5: Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients.  Makes about 3 cups.  Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.
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Ingredients
- 1 cup unsalted butter
- 1 cup white sugar
- 6 tablespoons unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- 1 egg
- 2 teaspoons instant coffee powder
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 2 cups all-purpose flour
- 4 cups confectioners' sugar
- ⅓ cup hot milk
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 2 teaspoons instant coffee powder
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil
- ¼ teaspoon salt

Directions
step 1: Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended.
step 2: Divide dough in half and shape into a disk. Wrap and chill until firm.
step 3: Preheat oven to 375 degrees F (190 degrees C).
step 4: Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.
step 5: Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients. Makes about 3 cups. Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.

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