Tuesday, August 17, 2010

Cappuccino Love Bites

While I was making my Sugar Cookie Bars, Andrea was making these Cappuccino Love Bites, from none other than Annie's Eats.

Cappuccino Love Bites
Yield: about 36 cookies

1 cup butter, softened
1 ½ cups sugar, divided
1 tsp. baking powder
¼ tsp. salt
1 egg
1 tbsp. coffee-flavored liqueur or milk (I used 1 tsp. espresso powder and 2 tsp. milk)
1 tsp. vanilla extract
2 ¼ cups all-purpose flour
2 tbsp. instant coffee crystals
36 Hershey’s Hugs, wrappers removed

Beat the butter in the bowl of an electric mixer on medium speed for 30 seconds. Add one cup of the sugar, the baking powder, and salt. Beat until the mixture is combined, scraping the sides of the bowl occasionally. Beat in the egg, coffee liqueur, and vanilla until combined. Beat in the flour gradually until well combined. If necessary, cover and refrigerate dough until it is easy to handle.

Preheat the oven to 350°. Lightly grease cookie sheets or line with parchment paper. Shape dough into 1-inch balls. Combine the remaining ½ cup of sugar and the coffee crystals in a small bowl. Roll dough balls in the sugar mixture. Place each ball 2 inches apart on prepared cookie sheets.
Bake about 10 minutes or until tops are cracked and sides are set (do not let edges brown). DO NOT bake for more than 10 minutes or the coffee crystals will burn. [We learned this the HARD way]. Immediately press a chocolate kiss into the center of each cookie. If desired, while the chocolate is still warm, swirl the kiss gently with the tip of a knife. Transfer cookies to wire racks and allow to cool completely.

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