Cappuccino Slices
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This recipe makes 100 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 3232 cal |
| pro | 00 pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 4 g4g carb |
| fibre | 00 fibre |
| chol | 5 mg5mg chol |
| sodium | 12 mg12mg sodium |
| potassium | 7 mg7mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 22 vit A |
| folate | 33 folate |
- Preparation time: 20 minutes Chill: 1 hour
- Total time : 11 minutes
Ingredients
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/4 tsp salt 1/4 tsp salt
- 1 cup all-purpose flour 1 cup all-purpose flour
- Espresso Dough:
- 2 tsp instant espresso powder 2 tsp instant espresso powder
- 1 tsp hot water 1 tsp hot water
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/3 cup packed brown sugar 1/3 cup packed brown sugar
- 1/4 tsp salt 1/4 tsp salt
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
Preparation
In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour to make smooth dough; divide in half.
Roll each into 9-inch (23 cm) log; flatten sides to form into long 2- x 1/2-inch (5 x 1 cm) rectangle. Set aside.
Espresso Dough: In small bowl, dissolve espresso powder in hot water; stir in vanilla. Let cool.
In large bowl, beat butter with brown sugar until fluffy; beat in espresso mixture and salt. Stir in flour to make smooth dough. Divide in half.
On waxed paper, roll each half of espresso dough into 9-inch (23 cm) log; flatten sides to form into long 2- x 1/2-inch (5 x 1 cm) rectangle. Place each on a vanilla rectangle and press together to make two 9- x 2- x 1-inch (23 x 5 x 2.5 cm) rectangles. Wrap each and refrigerate until firm, about 1 hour.
Slice crosswise into 1/4-inch (5 mm) thick slices, trimming to straighten edges. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 325°F (160°C) oven until golden, about 11 minutes. Transfer to racks; let cool completely.
Roll each into 9-inch (23 cm) log; flatten sides to form into long 2- x 1/2-inch (5 x 1 cm) rectangle. Set aside.
Espresso Dough: In small bowl, dissolve espresso powder in hot water; stir in vanilla. Let cool.
In large bowl, beat butter with brown sugar until fluffy; beat in espresso mixture and salt. Stir in flour to make smooth dough. Divide in half.
On waxed paper, roll each half of espresso dough into 9-inch (23 cm) log; flatten sides to form into long 2- x 1/2-inch (5 x 1 cm) rectangle. Place each on a vanilla rectangle and press together to make two 9- x 2- x 1-inch (23 x 5 x 2.5 cm) rectangles. Wrap each and refrigerate until firm, about 1 hour.
Slice crosswise into 1/4-inch (5 mm) thick slices, trimming to straighten edges. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 325°F (160°C) oven until golden, about 11 minutes. Transfer to racks; let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
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