Java Cutouts
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.
Servings: 45
Ingredients:
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 96 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | trace |
| chol | 11 mg |
| sodium | 44 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| folate | 4% |
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2 tsp (10 mL) instant coffee granules
1 tbsp (15 mL) vanilla
1/4 tsp (1 mL) cinnamon
Pinch salt
1 cup (250 mL) butter
3/4 cup (175 mL) packed brown sugar
2-1/2 cups (625 mL) all-purpose flour
2 oz (60 g) white chocolate, melted
45 chocolate espresso beans
Preparation:
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
completely.
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.)
Additional Information
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Tip: To slice and bake, form dough into 4 logs, each about 1-1/2 inches (4 cm) in diameter. Wrap in plastic wrap and refrigerate for up to 24 hours. Cut into scant 1/4-inch (5 mm) thick slices and bake as above. Decorate or glaze if desired.
Variation
Cappuccino-Glazed Java Cutouts:
Stir 3/4 tsp (4 mL) instant coffee granules with 1 tbsp (15 mL) each milk and rum (or 2 tbsp/25 mL milk) until dissolved. Blend in 3/4cup (175 mL) icing sugar. Adjust liquid or icing sugar if necessary in order to make glaze that can be lightly brushed over cooled cookies.
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