Best Ever Cappuccino Butter Cookies Recipes

CAPPUCCINO COOKIES

Steps:

• Dissolve cappuccino powder in hot water. Let cool slightly.
• In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
• Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
• Chill for 1 hour.
• Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
• Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
• Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
• Let dry and enjoy! :).

BEST EVER CAPPUCCINO BUTTER COOKIES

Steps:

• Combine hot water and coffee granules in bowl; stir until coffee granules are dissolved.
• Combine 1 cup butter, sugar and egg in another bowl. Beat at medium speed, until creamy. Add coffee; continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F. Line cookie sheets with waxed paper; set aside.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted.
• Dip half of each cookie into chocolate. Place onto prepared cookie sheets; refrigerate until chocolate is firm. Store refrigerated.

SPICED CAPPUCCINO KISS COOKIES

Steps:

• Beat butter, brown sugar and 1/4 cup sugar until light and fluffy. Beat in egg, espresso powder and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Mix cinnamon and remaining sugar. Shape dough into twenty-four 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Immediately top with chocolate kisses, pressing lightly. Cool slightly on pans before removing to wire racks to cool.

BEST EVER BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in large mixer bowl.
• Beat at medium speed until creamy.
• Reduce speed to low.
• Add flour, orange juice, vanilla and baking powder.
• Beat until well mixed.
• Divide dough into thirds and wrap in plastic food wrap.
• Refrigerate until firm (2-3 hours).
• Heat oven to 400 degrees.
• On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness.
• Cut with 4 or 5 inch cookie cutter.
• Place one inch apart onto ungreased cookie sheets.
• Bake for 6-10 minutes or until edges are lightly browned.
• Let stand one minute then remove from cookie sheet.
• Cool completely.
• Frosting: Combine all frosting ingredients in small bowl.
• Beat at low speed, scraping bowl often, until fluffy.
• Tint with food color if desired.
• Frost and decorate cookies as desired.

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.