Coffee And Spice Drop Cookies Recipes

COFFEE SPICE COOKIES

Steps:

• DISSOLVE instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
• DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
• HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
• BAKE 6 to 8 minutes or until set. Cool on rack.

COFFEE DROP COOKIES

Steps:

• Cream shortening and sugar.
• Add beaten egg.
• Mix thoroughly.
• Sift Flour, measure and sift with baking soda, salt, baking powder and spices.
• Add Alternately with coffee to shortening/sugar mixture.
• Add raisins, nuts and flavoring.
• Mix thoroughly.
• Add additional flour if necessary to make a drop cookie dough.
• Drop by teaspoonfuls onto well oiled baking sheet.
• Make in moderate oven (400 degrees F.) about 15 minutes -- 36 servings.

SUGAR-AND-SPICE ESPRESSO COOKIES

Steps:

• In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
• Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
• On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
• Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
• Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.

CINNAMON SPICE DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, light brown sugar and dark brown sugar. Beat in the eggs one at a time, then stir in the milk and vanilla, blending until the mixture is light and fluffy. Combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; stir into the batter until well blended. Mix in cinnamon chips and if using, pecans. Drop rounded spoonfuls of dough onto the prepared cookie sheets about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, just until the cookies lose their gloss. Remove from the cookie sheets to wire racks to cool.

GUMDROP COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in 3/4 cup of the quartered gumdrops.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sparkling sugar and place 3 quartered gumdrops.
• Bake 9 to 11 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.