Tuesday, November 24, 2009

Espresso Cutouts


Love these cookies. My sister gave me the recipe some years back. The cutouts hold their shape beautifully. I usually drizzle them with melted white chocolate when they're done.

Espresso Cutouts
1 c. butter, softened
1 c. sugar
1 egg
2 cups flour
1/2 cup cocoa
1 Tbsp hot water
2 tsp instant coffee granules
1 tsp vanilla extract
1/4 tsp cinnamon

Preheat oven to 350 degrees. Prepare cookie sheets by greasing or lining with parchment paper.

Sift together the flour and cocoa. Set aside.
Cream the butter and sugar until fluffy. Add the egg and blend. Mix the coffee granules with the hot water, then add to the butter/sugar mixture along with the vanilla and the cinnamon. Mix in the flour/cocoa one-third at a time. Chill dough until firm.

Roll out dough 1/3 at a time (keep remaining dough in fridge--this dough is soft at room temperature, so work quickly!) on a well-floured surface. Roll out to 1/8" thick. Cut with cookie cutters and use a spatula to transfer to the cookie sheets.

Bake for--hm--I don't have it written down. Try 8-10 minutes. They are thin, so not too long. They should be slightly puffed and look dry on the edges.

Cool a bit before transferring to a rack to cool completely.

2 comments:

  1. I am so happy you found me. I am now following your blog and feel the same way about reading your past post! So nice to meet you~

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  2. We will definitely try these for our neighborhood cookie swap! It's nice to see a cutout dough geared toward adult tastes.

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