Cappuccino Walnut Cookies Recipes

CAPPUCCINO COOKIE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
• Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.

CAPPUCCINO FLATS

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate until blended. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

WALNUT CAPPUCCINO BISCOTTI

Steps:

• Preheat the oven to 350º F.
• In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
• Place dough onto a floured surface.
• Divide evenly into two pieces.
• Roll the dough into two 12 inch logs.
• Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
• Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
• Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
• Arrange the biscotti on the baking sheet, flat on their side.
• Bake again, at 350º F, for 8 more minutes. Let cool.
• Store in an airtight container.

WALNUT COFFEE COOKIES

Steps:

• Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
• Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
• Set aside.
• Finely chop the remaining nuts by hand and set them aside in a small bowl.
• Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
• Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
• Adjust one oven rack so it is in the center position.
• Preheat the oven to 350°F.
• Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
• Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
• Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
• Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
• Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.

CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.