Savor slowly these cinnamon-scented, coffee-flavoredcookies topped with a decorative chocolate drizzle.
Recipe: Chocolate-DrizzledCappuccino Cookies
4 (1-ounce) squares semisweet baking chocolate- divided use 1 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed dark brown sugar 1 large egg 1 tablespoon instant coffee powder 1 tablespoon hot water 2 cups all-purpose flour 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon salt
Melt half the chocolate in a microwave-safebowl for about 1 minute on MEDIUM; stir until smooth.
Cream butter until light and fluffy. Addsugar, brown sugar and egg. Continue beating until mixture issmooth. Stir in coffee (dissolved in hot water) and reservedmelted chocolate; mix well. Blend in flour, cinnamon, nutmegand salt.
Shape dough into 2 logs, each about 2-inchesin diameter. Cover with plastic wrap and refrigerate until firm,about 1 hour.
Preheat oven to 350°F (175°C).Lightly grease 2 cookie sheets.
Cut 1/4-inch-thick slices from logs ofdough. Transfer cookies to cookie sheets.
Bake for 8 to 10 minutes or until cookiesare firm to touch and a light golden brown on bottom. Removecookies to wire racks to cool.
Melt remaining chocolate. Using a spoon,drizzle chocolate over cookies. Let chocolate harden before servingcookies.
Makes 48 cookies.
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