Slice Bake Coffee Spice Cookies Recipes

YUMMY SLICE-AND-BAKE COOKIES

Steps:

• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.

COFFEE SPICE COOKIES

Steps:

• 1. 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.
• 2. 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.
• 3. HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
• 4. BAKE 6 to 8 minutes or until set. Cool on rack.

SLICE & BAKE COFFEE SPICE COOKIES

Steps:

• In measuring cup dissolve instant coffee in hot water.
• In large mixing bowl, cream butter flavor Crisco, brown sugar, egg, vanilla and coffee mixture until light and fluffy.
• Mix in flour, baking powder, cinnamon, nutmeg and salt.
• Divide dough into two equal parts. Shape each part into roll 1-1/2" in diameter and about 7" long.
• Roll in chocolate jimmies, pressing lightly. Wrap; refrigerate for at least 2 hours.
• Preheat oven to 375° . Cut rolls into 1/4" slices. Place slices 1" apart on ungreased baking sheet.
• Bake for 6-8 minutes, or until set. Transfer to cooling rack.

VANILLA SPICE SLICE AND BAKE COOKIES

Steps:

• Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans.
• Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours.
• Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets.
• Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.
• Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.

SLICE-AND-BAKE COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.