Taste of Home
White Chocolate-Cappuccino Cookies
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 4 dozen.
These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. —Nancy Sousley, Lafayette, Indiana
Ingredients
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2 envelopes mocha cappuccino mix
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1 tablespoon hot water
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1 cup butter, softened
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3/4 cup sugar
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1 large egg yolk, room temperature
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2-1/2 cups all-purpose flour
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
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8 ounces white candy coating, melted
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Baking cocoa, optional
Directions
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1.
In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
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2.
Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll.
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3.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
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4.
Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
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5.
Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa.
Nutrition Facts
1 cookie: 97 calories, 5g fat (4g saturated fat), 14mg cholesterol, 40mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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