Cappuccino Cookies
Submitted by BeckyC
Slice-and-bake coffee cookies with brown sugar, rum extract, and nutmeg. Roll the logs in chocolate sprinkles or dip baked cookies in melted chocolate. Makes about 60.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese refrigerator cookies are basically a coffee lover’s dream in crispy, buttery form.
Brown sugar and instant coffee dissolve into the dough, giving every bite that bittersweet cappuccino punch, while a whisper of rum extract and nutmeg add warmth you can’t quite place but can’t stop reaching for.
Shape the dough into logs, roll them in chocolate sprinkles, then chill overnight.
The next day, just slice and bake. That’s it. Sixty cookies with almost no fuss.
Chef Tips
- Chill the logs overnight, not just a few hours. Firm dough slices cleanly without squishing into ovals.
- For a more polished look, skip the sprinkles and dip the cooled cookies halfway into melted semisweet or white chocolate.
- Keep the unbaked slices in the fridge right up until they hit the oven. Warm dough spreads too much and you lose that clean round shape.
Ingredients
Directions
BEAT butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended.
HEAT milk in small saucepan over low heat; add coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended.
COMBINE flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended.
SHAPE dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough will be soft; sprinkle lightly with flour if too sticky to handle.)
ROLL logs in chocolate sprinkles, if desired, coating evenly ('/3 cup sprinkles per roll). Or, leave rolls plain and dip cookies in melted chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.
PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls into '/4-inch-thick slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls and sliced cookies chilled until ready to bake.)
BAKE 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if desired. Store in airtight container.
Makes about 60 cookies *To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.
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