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Ingredientes
- 4 tsp water
- 2 tsp instant coffee crystals or possibly 1 tsp. instant espresso pwdr (use more if you want a strong coffee-flavored cookie)
- 1/2 c. unsalted butter, softened
- 1 c. sugar
- 1/4 tsp salt
- 2 x Large eggs
- 1 1/2 c. all-purpose flour
- 1/8 tsp instant coffee crystals or possibly dash of instant espresso
- 3 Tbsp. whipping cream or possibly lowfat milk, divided
- 1 c. sifted confectioners' sugar
Direcciones
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper or possibly greased foil. In a small bowl, stir together the water and coffee crystals till dissolved; set aside. In a large mixing bowl, beat the butter on medium to high speed for 30seconds. Add in the sugar and salt and beat till combined, scraping the sides of the bowl occasionally. Add in the Large eggs and coffee mix and beat till combined. Beat in as much of the flour as you can with the mixer; if necessary, stir in any remaining flour with a wooden spoon. Drop dough by slightly rounded teaspoonfuls 2 inches apart onto theprepared baking sheets; spread the dough into 2 inch circles. Bake for 9 to 11 min or possibly till browned around the edges. Remove and cold for 2 min, then transfer cookies to a wire rack to cold completely. To make the icing: Stir together the coffee crystals and 1 Tbsp. of the whipping cream or possibly lowfat milk till the coffee dissolves. Stir in the confectioners' sugar and sufficient additional whipping cream or possibly lowfat milk to make an icing of piping consistency. When cookies are cold, pipe icing in a zigzag pattern over cookies. Sprinkle with additional coffee pwdr if you like. 2 dozen
