- 22
Ingredients
- Coffee Cookies:
- 4 oz. cream cheese, softened
- 5 Tbsp. cafe vienna coffee drink mix
- 1 egg
- 1 pouch sugar cookie mix
- 1/2 cup ground almonds
- 2 Tbsp. all-purpose flour
- Coffe Icing:
- 1 1/2 Tbsp. hot water
- 1 Tbsp. cafe vienna coffee drink mix
- 1 3/4 cup powdered sugar, sifted
- 1 1/2 Tbsp. light-color corn syrup
- Chocolate Icing:
- 3/4 cup dark chocolate chips
- 2 tsp. vegetable shortening
- 2 tsp. light-color corn syrup
Preparation
Step 1
1. Line 2 cookie sheets with parchment paper. For Coffee cookies, in a large bowl, combine cream cheese and the 5 Tbsp. coffee drinkmix; beat with an electric mixer on medium speed until mixed. Add egg and beat until smooth. Stir in cookie mix, ground almonds, and flour until a stiff dough forms. Roll dough into a log 2 inches in diameter. Wrap log in plastic wrap; chill in the refrigerator for 30min.
2. Preheat oven to 375 degrees. Using a sharp knife, cut chilled dough into 1/4 inch thick slices. Place on prepared cookie sheets, spacing 2 inches apart. Bake in oven for 14 to 16 minutes or until set on edges. Cool on cookie sheets for 5 minutes. Transfer cookies to wire racks; let cool.
3. Place parchment on a flat surface; place a large wire rack over the parchment paper. For cofee icing, in a small bowl, stir together hot water and the 1 Tbsp. coffee drink mix. In a medium bowl, combine powdered sugar and corn syrup. Pour water mixture over powdered mixture; stir until smooth. Dip cooled cookies halfway into coffee icing and place on wire rack. Let stand until icing is set.
4. For chocolate icing, in a medium micowave-safe bowl, combine chocolate chips, shortening, and corn syrup. Mocrowave on medium setting for 2 minutes or until melted smooth; stirring every 30 seconds. Hold each cookie over the bowl and use a spoon to spread the un-iced half of the cookie with chocolate icing. Return cookies to wire rack. Let stand until icing is set.