Ingredients Jump to Instructions ↓

  1. 1 ts Instant espresso granules

  2. 1 tb Water

  3. 2/3 c Powdered sugar

  4. 1 c Butter; softened

  5. 2 c All-purpose flour

  6. 1/4 ts Salt

  7. 1/2 c Toffee chips

  8. Powdered sugar; optional 1/2 c Semisweet chocolate chips

  9. -optional 2 ts Shortening; optional

  10. 325 degrees. In a small bowl, dissolve the instant espresso granules in water. In a large mixer bowl, combine the coffee mixture, powdered sugar and butter. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until creamy. Reduce the speed to low; add the flour and salt. Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed. By hand, stir in the toffee chips. Shape heaping teaspoonfuls of dough into crescents, logs or 1-inch balls. Place

  11. 1 inch apart on cookie sheets. Bake for 13 to 17 minutes, or until set but not brown. Let stand for 1 minutes; remove from cookie sheets. If desired, roll the warm cookies in powdered sugar, or melt the chocolate chips and shortening together; dip the ends of the cooled cookies in the melted chocolate. Penny Halsey (ATBN65B). Nutrition Analysis (for plain cookies):

  12. 80 calories,

  13. 1g protein,

  14. 8g carbohydrate,

  15. 5g fat,

  16. 15mg cholesterol,

  17. 60mg sodium. --


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