Coffee lovers, here's your cookie! Roll and cut the dough into festive shapes, or form into logs to slice when it's time to bake a fresh batch.
- Portion size 45 servings
- 2 teaspoons instant coffee granules
- 1 tablespoon vanilla
- 1/4 teaspoon cinnamon
- pinch salt
- 1 cup butter
- 3/4 cups packed brown sugar
- 2 1/2 cups all purpose flour
- 2 oz melted white chocolate
- 45 chocolate espresso beans
In small bowl, dissolve coffee in vanilla. Stir in cinnamon and salt.
In large bowl, beat butter with sugar until fluffy. Beat in coffee mixture. Stir flour into batter in 2 additions, blending with hands if necessary. Divide in half; press into discs and wrap in plastic wrap. Refrigerate for about 4 hours or until firm. (Make-ahead: Refrigerate for up to 24 hours.) Let come to room temperature.
Line rimless baking sheets with parchment paper or grease; set aside.
Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to scant
1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutter, cut out shapes; place on prepared pans, about 2 inches (5 cm) apart.
Bake in centre of 350°F (180°C) oven for about 12 minutes or until lightly browned on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool
With small spoon, dab each with melted chocolate; press espresso bean on top. Let stand until chocolate is firm. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Cookie</b>: about
- Sodium 44 mg
- Protein 1 g
- Calories 96.0
- Total fat 6 g
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0