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Receta Mocha Toffee Crescents
by Global Cookbook

Mocha Toffee Crescents
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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

  1. 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.
  2. By hand, stir in the toffee chips. Shape heaping teaspoonfuls of dough into crescents, logs or possibly 1-inch balls.
  3. 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.