Sugar And Spice Espresso Cookies Food

SUGAR-AND-SPICE ESPRESSO COOKIES

Steps:

• In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
• Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
• On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
• Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
• Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.

DOUBLE CHOCOLATE AND ESPRESSO COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
• In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
• In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

SUGAR AND SPICE COOKIES

Steps:

• Cream Crisco, sugar, egg, and molasses till fluffy.
• Add flour, baking soda, baking powder, salt, and spices.
• Form into small balls using a teaspoon.
• Roll into sugar.
• Place on ungreased cookies sheets.
• Bake at 350° for 10-12 minutes. Watch carefully towards end so they do not burn.

SUGAR AND SPICE COOKIES

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SUGAR 'N SPICE COOKIES

Steps:

• Beat butter and sugar in a large bowl with an electric mixer on medium speed. Add egg and vanilla; beat well. Mix flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl. Add dry ingredients to butter mixture slowly and beat on low speed until a stiff dough forms. For easier handling, refrigerate for 1 hour. Roll dough out to 1/4-inch thickness on lightly floured surface and cut out shapes. Bake in preheated 350°F oven for 8 to 10 minutes or until browned. Frost and decorate with your favorite icings and sprinkles.

GINGERBREAD-ESPRESSO CRINKLE COOKIES

Steps:

• Line 2 baking sheets with parchment. In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Transfer to plastic wrap, pat into a disk, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Place granulated sugar in a shallow bowl, and confectioners' sugar in another. Using a 1-ounce scoop or tablespoon measure, scoop rounded spoons of dough, roll into balls, and transfer directly to bowl with granulated sugar. (If dough becomes sticky as it warms, dust your palms with confectioners' sugar.) Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners' sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.
• Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.

EASY SUGAR AND SPICE COOKIES

Steps:

• Cream sugar and softened butter together, then add the egg and molasses.
• Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl.
• Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar.
• Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar.
• Note: Chilling dough between batches helps.