12-17-2011, 11:59 PM
These taste just like coffee ice cream!
Coffee Bean Cookies
Makes about 48 cookies
Preheat oven to 350º F
Ingredients:
In a small bowls stir together coffee crystals and milk until crystals dissolve and set aside.
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium ot high speed for 30 seconds.
Add brown sugar, vanilla,and the milk mixture. Beat until combined scraping sides occasionally.
Beat as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill dough about an hour or until it's easy to handle.
Shape dough into 1 inch balls.
Shape balls into ovals.
Press the thin edge of a chopstick across the long side of each cookie oval so it looks like a coffee bean.
Place 1 inch apart on an un-greased baking sheet.
Bake in a 350º oven for 9 - 11 minutes or until the edges are firm and bottoms are lightly browned.
Transfer to a wire rack to cool.
To store: Place in layers separated by waxed paper in an airtight container and cover. Store at room temperature for 3 days or freeze up to 3 months.
Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.
[attachment=105]
Coffee Bean Cookies
Makes about 48 cookies
Preheat oven to 350º F
Ingredients:
- 2 tsp instant coffee crystals
- 2 Tbsp milk
- 3/4 cup butter, softened
- 1 - 3oz. package cream cheese, softened
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 2 cups all purpose flour
In a small bowls stir together coffee crystals and milk until crystals dissolve and set aside.
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium ot high speed for 30 seconds.
Add brown sugar, vanilla,and the milk mixture. Beat until combined scraping sides occasionally.
Beat as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill dough about an hour or until it's easy to handle.
Shape dough into 1 inch balls.
Shape balls into ovals.
Press the thin edge of a chopstick across the long side of each cookie oval so it looks like a coffee bean.
Place 1 inch apart on an un-greased baking sheet.
Bake in a 350º oven for 9 - 11 minutes or until the edges are firm and bottoms are lightly browned.
Transfer to a wire rack to cool.
To store: Place in layers separated by waxed paper in an airtight container and cover. Store at room temperature for 3 days or freeze up to 3 months.
Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.
[attachment=105]