White Chocolate Cappuccino Cookies Food

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Place white chocolate chips in mug.
• Heat milk and white chocolate syrup in a saucepan over medium heat over a low simmer. Froth hot milk using an immersion blender.
• Pour hot coffee over chocolate chips. Carefully pour frothed milk over brewed coffee.

WHITE CHOCOLATE-CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

WHITE CHOCOLATE COFFEE

Steps:

• Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
• Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.

CAPPUCCINO COOKIE BALLS

Steps:

• Add 1 tsp. coffee granules to water in medium bowl; stir until dissolved. Add cream cheese, cookie crumbs and 1-1/2 tsp. cinnamon; mix well. Shape into 48 (1-inch) balls.
• Crush remaining coffee granules with back of spoon; stir into melted chocolate.
• Dip cookie balls into melted chocolate mixture, turning to completely coat each ball; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cinnamon.
• Refrigerate 1 hour or until firm.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
• In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.

MOCHA WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
• Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• Drop tablespoonfuls of dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Pour milk into heavy medium saucepan.
• Scrape in seeds from vanilla bean.
• Add bean and seeds.
• Bring to boil.
• Remove from heat.
• Add white chocolate; whisk until melted and smooth.
• Whisk in brandy and vanilla extract.
• Using tongs, remove vanilla bean.
• Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs.
• Ladle white chocolate mixture over.
• sweeten if you wish.
• Sprinkle with cocoa powder and serve.

CAPPUCCINO CHIP COOKIES

Steps:

• In a medium bowl stir together flour, baking powder, salt and cinnamon.
• In a large bowl cream together butter and sugars until combined.
• Stir in the egg.
• In a small bowl mix espresso powder and vanilla until dissolved.
• Stir espresso mixture into butter mixture until combined.
• Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
• Cover and refrigerate dough for 1 hour.
• Preheat oven to 375.
• Grease 2 baking sheets.
• Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.
• Leave about 2" between rounds.
• Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
• Cool on baking sheet a few minutes then remove to a wire rack and cool completely.

CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.

CAPPUCCINO COOKIE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
• Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.

CAPPUCCINO COOKIES

Steps:

• Dissolve cappuccino powder in hot water. Let cool slightly.
• In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
• Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
• Chill for 1 hour.
• Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
• Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
• Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
• Let dry and enjoy! :).

CAPPUCCINO DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Dissolve the coffee powder in the boiling water; set aside.
• Cream the butter and brown sugar together until fluffy with an electric mixer on medium speed.
• Add the eggs, coffee mixture, and vanilla; blend well.
• Combine the flour, baking soda, salt, and spices; gradually add to the creamed mixture with the mixer on low speed, beating just until combined.
• Stir in both chocolate chips.
• Drop dough by heaping Tbsp 2" apart onto ungreased cookie sheets.
• Bake for 8-10 minutes or until set.
• Let cookies stand on the sheets for 1 minute before transfering them to wire racks to cool completely.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

CHOCOLATE COFFEE BATON COOKIES

Steps:

• Sift together flour, coffee powder, salt and baking powder; set aside.
• Beat butter, brown sugar, and ¼ cup granulated sugar together until light and fluffy.
• Stir in flour mixture ½ cup at a time alternating with the cream.
• Cover, chill 3 to 3 1/2 hours.
• Heat oven to 375°F.
• Using approximately 3 tbsp for each, form dough into logs 3 inches long and 1 ½ inches in diameter.
• Place logs 2 inches apart on an ungreased baking sheet.
• Bake 8-10 minutes.
• Remove from baking sheet and cool on rack.
• In top of a double boiler combine the chocolate pieces, water and 2 tbsp sugar.
• Stir over hot water until chocolate melts.
• Add vanilla, remove from heat.
• Dip ends of each cookie into chocolate and then into chopped nuts.
• Place on wax paper until chocolate hardens.
• Store in air tight container.

MARTHA'S CAPPUCCINO-CHOCOLATE SANDWICH COOKIES

Steps:

• In a small saucepan, bring heavy cream to a simmer. Pour over milk chocolate in a bowl; stir until smooth. Press plastic wrap directly onto surface; refrigerate at least 4 hours or up to overnight.
• Meanwhile, whisk together flour, espresso, and salt in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Turn out dough onto a sheet of plastic wrap, shape into a disk and tightly wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll out between sheets of parchment until 1/8 inch thick. Using a 2-inch cookie cutter, cut out rounds; transfer to parchment-lined baking sheets about 1/2 inch apart. Reroll scraps to cut out more cookies. Freeze 10 minutes.
• Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks to cool completely.
• Meanwhile, whisk the chilled heavy cream mixture until soft peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 2 teaspoons on bottoms of half the cookies; sandwich with remaining cookies. Drizzle melted dark chocolate over cookies in a crosshatch pattern, if desired. Cookies can be refrigerated in a single layer in an airtight container up to 1 day.

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk in brandy and vanilla extract. Using tongs, remove vanilla bean. Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs. Ladle white chocolate mixture over. Sprinkle with cocoa powder and serve.