Wednesday, February 28, 2018
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| Brazilian Coffee Cookies |
"A gingersnap-like cookie with real espresso taste."
Ingredients :
- 1/3 cup shortening
- 1/2 cup packed brown sugar
- half cup white sugar
- 1 egg
- 1 half of teaspoons vanilla extract
- 1 tablespoon milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons immediately espresso powder
Instructions :
| Prep : | Cook : 24M | Ready in : |
|---|
- Preheat oven to four hundred tiers F (205 levels C). Line baking sheets with parchment paper.
- Beat the shortening, brown sugar, white sugar, egg, vanilla and milk till fluffy.
- Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar aggregate and mix thoroughly.
- Shape dough in 1 inch balls. If it's too soft, sit back it for some time. Place balls 2 inches aside on organized baking sheets. Flatten to 1/eight inch thickness with fork or glass dipped in sugar.
- Bake at 400 ranges F (205 levels CV) for 8 to 10 mins until lightly browned.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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