Cookies

Cappuccino Cookies

cappuccino-cookies

Cook Time: 12 Min

Yield: 4 1/2 Servings

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cappuccino-cookies

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 1/4 C. light corn syrup
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. instant espresso coffee
  • 3 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • Chocolate sprinkles

Directions

  1. BEAT brown sugar and shortening at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla and coffee. Beat until well blended and fluffy. Combine flour, baking powder, baking soda, salt and nutmeg. Add gradually to shortening mixture, beating at low speed until blended.
  2. DIVIDE dough in half. Roll each half into two logs approximately 2-inches in diameter. Wrap in waxed paper. Freeze for 2 hours.
  3. HEAT oven to 350°F. On a lightly floured surface, cut logs into 1⁄4-inch thick slices. Place 2 inches apart on ungreased baking sheet. Sprinkle center of each cookie with chocolate sprinkles.
  4. BAKE 12 minutes or until golden brown. Cool 2 minutes on baking sheet. Place on cooling racks to cool completely.

Cappuccino Cookies

cappuccino-cookies

Cook Time: 12 Min

Yield: 4 1/2 Servings

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 1/4 C. light corn syrup
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. instant espresso coffee
  • 3 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • Chocolate sprinkles

Directions

  1. BEAT brown sugar and shortening at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla and coffee. Beat until well blended and fluffy. Combine flour, baking powder, baking soda, salt and nutmeg. Add gradually to shortening mixture, beating at low speed until blended.
  2. DIVIDE dough in half. Roll each half into two logs approximately 2-inches in diameter. Wrap in waxed paper. Freeze for 2 hours.
  3. HEAT oven to 350°F. On a lightly floured surface, cut logs into 1⁄4-inch thick slices. Place 2 inches apart on ungreased baking sheet. Sprinkle center of each cookie with chocolate sprinkles.
  4. BAKE 12 minutes or until golden brown. Cool 2 minutes on baking sheet. Place on cooling racks to cool completely.

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