Orange Cappuccino Cookies
Yield: About 4 dozen cookies
Cook Time: 7-9 minutes
Tips: If the only ingredient you're missing for this recipe is the orange extract, you can use vanilla extract in place of the orange if desired (though the orange extract will provide a more distinct orange flavor).
Ingredients
- Cookies
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 egg
- 1 teaspoon orange zest
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Icing
- 3 1/2 teaspoons instant coffee granules
- 2 1/2 tablespoons hot water
- 2 cups sifted confectioner's sugar
Directions
Cookies
Dissolve instant coffee in hot water in a small bowl and set aside. In a large electric mixing bowl, cream butter and sugars and beat until fluffy and smooth. Add egg, orange zest, extracts and coffee mixture. Beat again until smooth.
In a small bowl, combine flour, baking powder, cinnamon and salt. Add dry ingredients to butter and sugar mixture and mix on low until a soft dough forms. Cover dough and chill in refrigerator until firm enough to handle.
Preheat oven to 375° F. Shape dough into 1-inch balls and place on a lightly-buttered (or spray with non-stick cooking spray) cookie sheet 2 inches apart. Slightly flatten balls to 1 3/4-inches in diameter with a greased bottom of a glass. Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to a cooking rack with a sheet of waxed paper placed underneath.
Icing
Dissolve instant coffee in hot water in a medium bowl. Add confectioner's sugr. Stir until smooth. Ice cookies. Allow icing to harden. Store in single laryers between sheets of waxed paper in an air-tight container.
Dissolve instant coffee in hot water in a small bowl and set aside. In a large electric mixing bowl, cream butter and sugars and beat until fluffy and smooth. Add egg, orange zest, extracts and coffee mixture. Beat again until smooth.
In a small bowl, combine flour, baking powder, cinnamon and salt. Add dry ingredients to butter and sugar mixture and mix on low until a soft dough forms. Cover dough and chill in refrigerator until firm enough to handle.
Preheat oven to 375° F. Shape dough into 1-inch balls and place on a lightly-buttered (or spray with non-stick cooking spray) cookie sheet 2 inches apart. Slightly flatten balls to 1 3/4-inches in diameter with a greased bottom of a glass. Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to a cooking rack with a sheet of waxed paper placed underneath.
Icing
Dissolve instant coffee in hot water in a medium bowl. Add confectioner's sugr. Stir until smooth. Ice cookies. Allow icing to harden. Store in single laryers between sheets of waxed paper in an air-tight container.