Cappuccino Thumbprints
Here's a cookie to enjoy after dinner with coffee or hot chocolate.
Servings: 42
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 75 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 51 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 3% |
| folate | 4% |
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2 tsp (10 mL) instant coffee granules
2 tsp (10 mL) vanilla
2/3 cup (150 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) white chocolate chips
3/4 tsp (4 mL) cinnamon
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In small bowl, dissolve coffee in vanilla; set aside. In large bowl, beat butter with sugar until fluffy. Beat in egg and coffee mixture. In separate bowl, whisk together flour, baking powder and sa< add to butter mixture and stir until smooth.
Shape by rounded teaspoonfuls (5 mL) into balls. Place, 2 inches (5 cm) apart, on prepared pans. Using floured thumb or thimble, make 1/4-inch (5 mm) deep indent into centre of each. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until lightly browned on bottom, 12 minutes.
Place about 3 chocolate chips in each indent; let stand until melted, about 5 minutes. With toothpick, swirl chocolate to blend together in indent. Sprinkle with cinnamon. Transfer to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Additional Information
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Variation
Mocha Thumbprints: Replace 1/2 cup (125 mL) of the all-purpose flour with sifted cocoa powder.
Source
Canadian Living Magazine: January 2004
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