SNICKERDOODLE COFFEE COOKIES
Makes 24-30 cookies:
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
2 teaspoons cinnamon
2 Tablespoons fresh, finely ground coffee
Preheat oven to 375°F.
Combine flour, cream of tartar, baking soda and salt in large bowl, mix to combine, then set aside. In electric mixing bowl, combine butter, sugar and eggs, and beat on medium speed until light and fluffy. Once mixed, add mixed dry ingredients to butter mixture in 3rds, mixing each time on low speed to incorporate.
Mix coating sugar, cinnamon, and finely ground coffee (espresso grind) in medium bowl.
Using a small 1-1.5” ice cream scoop, scoop one cookie at a time, dropping into the sugar, cinnamon, coffee coating mixture. Gently roll each cookie to coat all sides, then place on ungreased, lined cookie sheet. Be sure to space in between cookies to allow room for expansion while baking, about 8 per tray. (You will need about 3 trays total for full recipe.)
Makes about 3 cups frosting (use on your favorite chocolate cake recipe!)
3 ¾ C (1 box) confectioner’s sugar (+/-)
1/4 C cocoa powder
1/8 tsp salt
1/2 C butter
1/3 C strong brewed coffee, cooled (french press or brewed espresso)
1/2 tsp vanilla
Sift sugar, cocoa and salt. Cream butter in electric mixer until fluffy. Blend in vanilla. Gradually add sugar mixture alternating with brewed coffee.
Visit Lizzy's Fresh Coffee's profile on Pinterest.