Coffee Cordials

MAKES 3 DOZEN
Prep Time: 25 min

Bake Time: 15 min

Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, softened
1 cup brown sugar
2 tablespoons plus 1/4 teaspoon instant espresso powder (or instant coffee)
1 large egg
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon plus 1 pinch salt
2 1/4 cups flour
1 1/4 cups confectioners' sugar
4 teaspoons milk or coffeemate
36 chocolate-covered espresso beans (can get these at Target or Fresh Market)

1. Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 large cookie sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar and 2 tablespoons espresso powder at high speed until fluffy.

Beat in the egg, baking powder, vanilla and 1/4 teaspoon salt at medium speed. Beat in the flour and 1/2 cup confectioners' sugar at low speed.

2. Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Using a glass with a flat bottom, flatten the balls 1/3 inch thick.

Bake, switching and rotating the pans halfway through, until just soft in the center, 12 to 15 minutes.

3. Meanwhile, stir together the remaining 3/4 cup confectioners' sugar, 1/4 teaspoon espresso powder, 1 pinch salt and the milk.

Using a pastry brush, coat the hot cookies with the glaze; press a chocolate espresso bean in the center of each cookie, then transfer the cookies to a rack to cool completely.

Sugar Cookies

Anything chocolate is usually my favorite, but sometimes I'm in the mood for a good basic cookie. This is a great recipe! These are a few I made for Valentine's Day.

Cook time: 8 minutes

Yield: About 3 dozen

Ingredients:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer (or hand mixer) and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Icing Suggestions:

Melt some white chocolate or you can mix powdered sugar with a very small amount of milk until you get your desired consistency. You can use food coloring and sprinkles to mix things up!