Coffee Crisp Recipes

COFFEE CRISPS

Steps:

• Line cookie sheet with parchment paper; set the cookie sheet aside.
• In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar and salt, beat until combined, scraping sides of bowl occasionally.
• Add eggs and coffee mixture; beat until combined.
• Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour.
• Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
• Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges.
• Cool on cookie sheet set on a wire rack for 2 minutes.
• Transfer cookies to a wire rack; cool.
• When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing.
• Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies).
• COFFEE ICING:
• Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved.
• In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.

COFFEE CRISP CAKE

Steps:

• Use a serrated knife to cut edges off loaf cake to make a rectangular brick. Carefully cut cake sideways into three 1/2-in slices. Freeze slices in one layer on a baking sheet until ready to use.
• To make icing, stir whipping cream with instant coffee and cocoa powder in a small bowl. Microwave for 15 seconds until cream is hot. Stir to dissolve coffee. In a large bowl, beat unsalted butter with an electric mixer until fluffy. Gradually beat in icing sugar, adding cream when it gets too thick. Set icing aside.
• lace one slice of cake on a platter. Spread a thin layer of icing over cake. Top with wafer cookies. Spread with another thin layer of icing. Repeat with 2 more layers of cake, icing and wafers. Spread remaining icing over top and sides of cake. (It's fine if it looks a bit messy as it will get covered in chocolate glaze.) Refrigerate cake for 30 minutes.
• To make glaze, microwave whipping cream and butter for 15 to 30 sec until cream is hot. Pour over chopped milk chocolate in a bowl. Stir until chocolate is melted. Let the chocolate cool slightly. It will thicken up a bit.
• Pour glaze on top of cake. Use a metal spatula to spread the glaze over top and sides of cake. Refrigerate for 1 hour or overnight.
• Slice and enjoy!

COFFEE MARSHMALLOW CRISPY TREATS

Steps:

• Lightly butter an 8-inch square pan.
• In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.

CRISPY COFFEE COOKIES

Steps:

• In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

COFFEE CRISP SHOT

Steps:

• Pour first three in order, layer irish cream on top.