Sunday, December 19, 2010

Espressos


Count Down to Christmas Cookie Recipes


A gorgeous cookie that's rich with the strong flavor of coffee.  Superb with at double shot of espresso or your morning latte.  Addicting!  For the adult taste so don't waste these on the kiddies!!

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Makes about 4 1/2 dozen
Baking parchment paper needed
Glazed Espressos decorated
with red and green sugar
Uses a pastry brush
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1 cup dark brown sugar
1 tablespoon dry, instant coffee (plain, regular type - not espresso, French roast or flavored)
2 teaspoons baking powder
2 1/4 cups all purpose flour
1 1/2 sticks cold butter (12 oz- cut into random 1 inch chunks - margarine not recommended)
1 large or extra large egg
1 teaspoon vanilla

Glaze
1 1/2 cups powdered sugar
1 pinch dry, instant coffee
1/4 cup brandy (approximately)


Position oven rack so cookies will bake in center.  Preheat oven to 375 degrees.  Line cookie sheets with baking parchment.

Using the food processor fitted with the dough blade, pulse together brown sugar, dry coffee, baking powder, flour and butter chunks until uniform - about 45 seconds.  Add egg and vanilla.  Pulse until it almost comes together in a ball. Using your hands, remove the dough and any fragments.  Briefly work dough until it all comes together.  Do not over handle or the butter will melt.

Evenly divide dough into 54 pieces.  Using your hands, lightly and quickly roll dough 1 inch balls.  Place onto parchment lined cookie sheets, one inch apart. Cover balls with a piece of parchment paper and using a glass or other flat bottom container, press each ball into a flat cookie about 2 inches in diameter. Reposition the parchment paper as necessary.
Bake the cookies until just set and lightly browned on bottom - 8 to 10 minutes.  Do not over bake.

Meanwhile, make the glaze by stirring the powdered sugar, pinch of coffee and the brandy together until smooth. Glaze should be runny. Add a little more brandy, if necessary.

When the cookies are done, remove from oven but leave on pan.  Immediately,and working quickly, brush hot cookies with glaze. Cookie should be well covered but not so much glaze that it puddles at the bottom of the cookie.

Choose your decorating style -
plain or fancy 
Immediately sprinkle with colored or raw sugar, if desired.  Slide parchment sheet (with cookies still attached) on to rack to cook.  Remove cookies when glaze has dried - about 1 hour.

So many cookies
So little time!

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