Rolled Cookies Cappuccino Crisps

posted by Junie 10-15-98 5:08 AM

Capppuccino Crisp from Woman's Day 1995

2 sticks unsalted butter
1 cup sugar
6 tablespoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1 large egg
2 teaspoons instant espresso or coffee powder
1 teaspoon each vanilla extract and water
2 cups all purpose flour
Garnish: 2 teaspoons instant coffee or espresso and 1 tablespoon hot water, added to one cup Bonbon icing


4 cups Confectioners Sugar
1/3 cup hot milk
3 tablespoons unsalted butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 teaspoon vegetable oil
1/4 teaspoon salt

Icing Directions:

Gradually add hot milk to sugar and stir until smooth. Stir in butter until blended then remaining ingredients.

Cookie Directions:

Beat butter sugar cocoa and cinnamon in a large bowl with electric mixer until blended. Beat in egg. Stir coffee
powder, vanilla and water in a cup to dissolve coffee. Beat into butter mixture.

On low speed, beat in flour just until blended. Divide dough in half; shape each half into a disk. Wrap and chill until firm.

Heat oven to 375F. Have ready a 3.5 inch star cookie cutter.

Cut 1 portion of dough in half (for easier rolling). Roll out with a floured rolling pin on a well floured surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on ungreased cookie sheet.

Bake 8 minutes or until fragrant and crisp. Remove to wire rack to cool.

Dissolve coffee powder in the water. Stir into icing. Spoon in to corner of a quart size ziptop bag. Snip tip off corner
and drizzle zigzag design on cookies.

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