About This Blog

I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Thursday, March 7, 2013

Cappuccino Cookies with Chocolate Drops

My latest culinary experiment comes in the form of these two little gems; the cappuccino cookies. I've been meaning to try out this recipe for a long while, but I haven't had the motivation. Since today has gone awry in dumbfounding ways, I decided it was time for some happiness, in the form of fattening, delicious treats.

1 1/4 cup packed brown sugar
1 cup butter, softened
2 large eggs
1/4 cup corn syrup (I actually don't have that. I used a common substitute -- 1/4 cup of honey)
1 tsp vanilla extract
2 tbsp instant coffee powder
3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
Dark chocolate drops (optional)

Beat brown sugar and butter at medium speed in an electric mixer until well blended.
Add eggs, corn syrup (or honey), vanilla, and coffee. Beat until well blended and fluffy.
Combine flour, baking powder, baking soda, salt, and nutmeg in a separate bowl.
Add dry mixture gradually to wet mixture until well blended.
Divide dough in half, rolling each half into a log about two inches in diameter.
Wrap in wax paper and freeze for two hours.
Heat oven to 350F (about 175C).
Cut dough logs into one-inch thick slices.
Place cookies on lightly greased cookie sheet, place a chocolate drop in the centre of each cookie, and bake for twelve minutes or until golden brown.
Cool for two minutes on sheet, then transfer to a wire rack to finish cooling.

Notes: This recipe made thirty-two cookies, in my case. They come out nice and thick, with a light crisp on the edge, and soft in the middle. the chocolate drop is a very nice touch to the light coffee flavour of the cookie (I made some without the drop).
You can choose to cut them thinner if you wish, just be sure to adjust the baking time accordingly.
This cookie is really nice when dipped very quickly in a spot of milk. It soaks up the liquid very nicely and retains the flavour, making a great cookie even better.
I would recommend this to people who don't even like coffee, since the flavour isn't overwhelmingly strong. I imagine it would be a fantastic breakfast treat for anyone who doesn't have the time to make something before work or school.

If you have any questions or comments about the recipe, please feel free to leave them below.

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