coffee crisps cookies

How To Make coffee crisps cookies

• 1

  Line cookie sheet with parchment paper; set the cookie sheet aside.
• 2

  In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
• 3

  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• 4

  Add sugar and salt, beat until combined, scraping sides of bowl occasionally.
• 5

  Add eggs and coffee mixture; beat until combined.
• 6

  Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour.
• 7

  Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
• 8

  Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges.
• 9

  Cool on cookie sheet set on a wire rack for 2 minutes.
• 10

  Transfer cookies to a wire rack; cool. When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing.
• 11

  Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies).
• 12

  COFFEE ICING:
• 13

  Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved.
• 14

  In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.
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