Espresso Delights Food

ESPRESSO DELIGHTS

Steps:

• Preheat oven to 325°.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour and the chocolate; if necessary, knead dough slightly to blend.
• Shape dough into 1-inch balls.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Press to flatten slightly.
• Bake 12 minutes or until cookie edges are set and bottoms are lightly browned.
• Transfer to a wire rack and let cool.
• Sift additional powdered sugar and/or cocoa powder over cooled cookies.
• Store-layer cookies between waxed paper in an airtight storage container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.

ESPRESSO DELIGHT

Steps:

• Prepare the espresso in a small cup.
• Prepare the hot chocolate in the pitcher. Sweeten it with some liquid sugar to taste.
• Pour the hot chocolate, espresso, and liqueur into a glass
• Shake the cream in a shaker, which should be very cold, until it becomes quite thick.
• Gently rest the cream on the surface of the cocktail, making it run down the back of the mixing spoon, and serve.