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Coffee Spice Cookies

coffee-spice-cookies

Cook Time: 8 Min

Yield: 4 Servings

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Ingredients

  • 2 tsps. instant coffee crystals
  • 1 tsp. hot water
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1/4 tsp. salt
  • 1/3 C. chocolate decorator bits

Directions

  1. DISSOLVE instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
  2. DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
  3. HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
  4. BAKE 6 to 8 minutes or until set. Cool on rack.

Coffee Spice Cookies

coffee-spice-cookies

Cook Time: 8 Min

Yield: 4 Servings

Ingredients

  • 2 tsps. instant coffee crystals
  • 1 tsp. hot water
  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 C. firmly packed brown sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1/4 tsp. salt
  • 1/3 C. chocolate decorator bits

Directions

  1. DISSOLVE instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
  2. DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
  3. HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
  4. BAKE 6 to 8 minutes or until set. Cool on rack.

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