Braziliancoffeecookies Recipes

BRAZILIAN COFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
• Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
• Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
• Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
• Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.

CHEWY COFFEE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
• Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.

BRAZILIAN WEDDING COOKIES (CASADINHOS)

Steps:

• Cookies:In a medium bowl, whisk together flour, cornstarch, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and superfine sugar on medium speed until pale and fluffy, about 2 minutes. Add egg, vanilla, and lemon zest and beat until well incorporated. Reduce speed to low and gradually add flour mixture; mix until combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Working with one disk at a time, roll out dough 1/8 inch thick on a lightly floured surface. Using a 1 3/4-inch heart-shaped cutter, cut out cookies. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Refrigerate 20 minutes.
• Bake, rotating halfway through, until edges are just golden but still pale on top, 12 to 14 minutes. Let cool on sheets 5 minutes. Transfer to wire racks and let cool completely.
• Filling:In a small saucepan over medium heat, combine guava paste with 1/3 cup water. Cook until paste has melted completely and mixture is smooth. Remove from heat and let cool completely.
• Transfer to a piping bag fitted with a 1/4-inch round tip. Pipe 1 tablespoon filling onto bottoms of half the cookies, then sandwich with remaining cookies. In a small bowl, mix together confectioners' sugar and food coloring until well combined. Sift over cookies. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filling can be refrigerated, covered, up to 3 days.

BRAZILIAN COFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugars, shortening, egg, milk and vanilla.
• In a separate bowl, mix flour, coffee, salt, baking soda and baking powder.
• Stir flour mixture into sugar mixture.
• Shape dough into 1 inch balls.
• Place about 2 inches apart on ungreased cookie sheet and flatten with a fork dipped in sugar.
• Bake until light brown about 7 to 8 minutes.

BRAZILIAN COFFEE

Steps:

• Heat the chocolate, coffee and brandy or rum together. Fold in sweetened whipped cream or place a spoonful on top of each serving. If desired, dust top with cinnamon.

BRAZILIAN COFFEE COCKTAIL

Steps:

• Combine 1/4 cup chilled espresso, 2 tablespoons rum or cachaca and 2 tablespoons sweetened condensed milk in a shaker with ice. Shake well, then strain into an ice-filled glass. Garnish with a cinnamon stick.

IRISH COFFEE COOKIES

Steps:

• Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
• Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
• Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.