Recipe by Lalaloula
The original of this recipe comes from BH&G Holiday Baking 2004 and was designed to use with a cookie press. However I dont own one and thus just made cookie fingers. That worked out well, so Im posting my adapted version here. The cookies have a great coffee flavour and are crispy and crumbly. I hope youll like these, too.
Top Review by breezermom
These are not overly sweet cookies, so if you are looking for a sweet dessert, this isn't it. But this is a very delectable dessert....if you take the time to savor each bite. You can slightly discern the taste of the coffee in these, but just slightly. These are wonderful with coffee! I am not a wonderful baker or drizzler.....apologize for the photo! Made for Photo Tag.
- 236.59 ml butter, softened
- 118.29 ml sugar
- 44.37 ml cocoa powder (unsweetened)
- 14.79 ml instant coffee powder (or instant espresso powder)
- 3.69 ml baking powder
- 1.23 ml salt
- 1 egg
- 3.69 ml vanilla extract
- 473.18 ml flour
- 25 g white chocolate or 25 g dark chocolate
- candy sprinkles
Directions See How It's Made
- In a large bowl beat butter with an electic mixer for 30 seconds. Add sugar, cocoa powder, coffee powder, baking powder and salt. Beat until combined.
- Beat in egg and vanilla.
- Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
- Use your fingers to roll portions of the dough into long small ropes and cut those into fingers about the lenght and thickness of your pinky (can make them longer if you so desire).
- Bake in the preheated oven at 190°C/375°F for 10-12 minutes or until edges are firm.
- Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
- For the drizzle melt the chocolate over a warm water bath and use a spoon to drizzle it decoratively over the cookie sticks. If desired sprinkle with either additional coffee powder or sprinkles. Let cool.