- 1 cup unsalted butter
- 1 cup white sugar
- 6 tablespoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1 egg
- 2 teaspoons instant coffee powder
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 2 cups all-purpose flour
- 4 cups confectioners' sugar
- 1/3 cup hot milk
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 2 teaspoons instant coffee powder
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended.
- Divide dough in half and shape into a disk. Wrap and chill until firm.
- Preheat oven to 375 degrees F (190 degrees C).
- Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.
- Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients. Makes about 3 cups. Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.
05/12/2019
recipepes.com
cappuccino crisps, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
