ESPRESSO DOILY COOKIES
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 25 cookies
Number Of Ingredients 8
Steps:
- Heat espresso beans and milk in a small saucepan until the milk begins to simmer. Remove from heat, and let stand for 15 minutes. Strain, and discard espresso beans.
- Meanwhile, cream butter and sugar until light and fluffy. Add extracts. Mix flour and salt in a small bowl. Reduce speed to low, and add flour mixture in 2 additions, alternating with espresso-infused milk, and beating just until dough forms. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
- Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted round cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
- Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If the dough begins to soften, return cookies to freezer until firm.) Bake until edges are set, 12 to 15 minutes. Let cool on a wire rack.
DOUBLE CHOCOLATE ESPRESSO COOKIES
Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
CRISP SUGAR DOILY COOKIES
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 25 cookies
Number Of Ingredients 7
Steps:
- Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
- Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
- Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.
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