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Ingredientes
- 1 tsp Instant espresso granules
- 1 Tbsp. Water
- 2/3 c. Powdered sugar
- 1 c. Butter softened
- 2 c. All-purpose flour
- 1/4 tsp Salt
- 1/2 c. Toffee chips
- Powdered sugar optional
- 1/2 c. Semisweet chocolate chips optional
- 2 tsp Shortening optional
Direcciones
- Preheat oven to 325 degrees. In a small bowl, dissolve the instant espresso granules in water. In a large mixer bowl, combine the coffee mix, powdered sugar and butter. Beat on medium speed, scraping the bowl often, for 1 to 2 min till creamy. Reduce the speed to low; add in the flour and salt. Continue beating, scraping the bowl often, for 1 to 2 min till well mixed.
- By hand, stir in the toffee chips. Shape heaping teaspoonfuls of dough into crescents, logs or possibly 1-inch balls.
- Place 1 inch apart on cookie sheets. Bake for 13 to 17 min, or possibly till set but not brown. Let stand for 1 min; remove from cookie sheets. If you like, roll the hot cookies in powdered sugar, or possibly heat the chocolate chips and shortening together; dip the ends of the cooled cookies in the melted chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 162 | 58% |
| Total Fat 18.34g | 23% |
| Saturated Fat 11.21g | 45% |
| Trans Fat 0.24g | |
| Cholesterol 42mg | 14% |
| Sodium 164mg | 7% |
| Potassium 53mg | 2% |
| Total Carbs 26.71g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.2g | 7% |
| Protein 2.85g | 5% |
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