Cappuccino Cookies Recipes

COFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets
• Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
• In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.

BEST EVER CAPPUCCINO BUTTER COOKIES

Steps:

• Combine hot water and coffee granules in bowl; stir until coffee granules are dissolved.
• Combine 1 cup butter, sugar and egg in another bowl. Beat at medium speed, until creamy. Add coffee; continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F. Line cookie sheets with waxed paper; set aside.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted.
• Dip half of each cookie into chocolate. Place onto prepared cookie sheets; refrigerate until chocolate is firm. Store refrigerated.

CAPPUCCINO FLATS

Steps:

• In a medium bowl, stir together flour, cinnamon, and salt.
• In a large bowl, cream together 1/2 cup shortening, butter, white sugar, and brown sugar until light and fluffy. Beat in coffee mixture, melted chocolate, and egg. Stir in the flour mixture. Cover, and chill for 1 hour, or until dough is no longer sticky. Shape dough into two rolls, 7 inches long. Wrap, and chill for at least 6 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Cut rolls into 1/4 inch thick slices. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
• In a small heavy saucepan over low heat, melt semisweet chocolate chips and 3 tablespoons shortening, stirring occasionally until smooth. Remove from heat. Dip half of each cookie into chocolate mixture. Place on waxed paper until the chocolate is set.

CAFFEINE-BUZZ CAPPUCCINO COOKIES

Steps:

• Preheat oven to 375°F.
• Place soft, partially melted butter in a large mixing bowl.
• Add the sugar, salt, espresso powder, and vanilla and stir well.
• Add the egg and stir well again.
• Add the baking soda and flour and mix until well blended.
• Stir in all the chips.
• Scoop out rounded tablespoons of dough onto lightly greased or parchment paper covered baking sheets.
• Bake for 10 to 14 minutes, until bottoms are lightly browned (tops should not darken).
• Remove from oven and let rest on pan for 5 minutes then slide onto a wire rack to cool completely.

CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.

CAPPUCCINO COOKIES

Steps:

• Dissolve cappuccino powder in hot water. Let cool slightly.
• In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
• Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
• Chill for 1 hour.
• Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
• Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
• Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
• Let dry and enjoy! :).

THE PERFECT CAPPUCCINO

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a demitasse cup or the glass carafe that came with your espresso machine under the group head and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso is yielded. Typically, there is a lever, switch, or button to start this process.
• Once the shot is pulled, foam the milk.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface of the milk.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn the steam wand off.
• Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.

CAPPUCCINO COOKIES

Steps:

• Place 2 ounces of the chocolate in the top of a double boiler over hot water, stirring until melted and smooth. Set aside. Cream butter on medium speed until light, about 2 minutes. Increase speed to high; add sugar and egg. Continue beating until mixture is smooth. Stir in coffee and melted chocolate; mix well. Blend in flour, cinnamon, nutmeg and salt. Shape dough into 2 logs, each about 2 inches in diameter. Cover with plastic wrap. Refrigerate 45 minutes. Preheat oven to 350 degrees F. Lightly grease cookie sheets. Cut 1/4 inch thick slices from logs of dough. Transfer cookies to cookie sheets. Bake 8 to 10 minutes or until cookies are firm to the touch and light golden brown on the bottom. Remove cookies to wire racks to cool. Melt the remaining chocolate. Using a spoon, drizzle chocolate over cookies. Let chocolate harden before serving.