Sugar And Spice Coffee Slices Recipes

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.

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 SPICE COOKIES!

Steps:

• 1. Dissolve instant coffee in warm water. Beat butter and brown sugar in large bowl.
• 2. Add egg, vanilla, and coffee to sugar mixture, until throughly mixed.
• 3. Mix in flour, baking powder, cinnamon, and nutmeg.
• 4. Divide dought into 2 equal parts. Shape each half into 7-inch long roll by 1/2 inch wide (I generally use the width of 2 fingers).
• 5. Use a sheet either of Parchment Paper or Wax Paper for each roll of dough.
• 6. Roll dough (it will be sticky though, may use a little extra flour for rolling dough) into chocolate sprinkles, pressing lightly.
• 7. Wrap tightly. Refrigerate at least 1-1/2 hours or more.
• 8. Pull cookie dough out of refrigerator. Heat oven to 375 F.
• 9. Cut cookie dough roll into 1/4-inch slices.
• 10. Place slices 1/2 inch apart on ungreased baking sheet or stoneware.
• 11. Bake 6 to 9 minutes or until set. Cool on Rack.
• 12. BAKER'S NOTE: May substitute Starbucks Mocha powder, instead of instant coffee. Added Bonus - add Mini-Chocolate Chips to dough. YUM!
• 13. BAKER'S NOTE: Instead of rolling dough into a log, use a Small Scoop (1 T measurement) and scooping your cookie dough into balls, then roll into chocolate sprinkles. May take 2 or 3 minutes more to bake though! Enjoy!! :)