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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 60 - Change
Nutritional Facts
Servings Per Recipe: 60

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cappuccino Cookies

Date Added: January 04, 2014

Ingredients:

1 Cup Butter 1 Cup Butter softened
2 Cups Brown Sugar 2 Cups Firmly packed brown sugar
2 Tablespoons Milk 2 Tablespoons Milk (evaporated is best)
2 Tablespoons Instant Coffee 2 Tablespoons Instant coffee granules
2 Eggs 2 Eggs separated, plus 2 egg yolks
1 Teaspoon Rum 1 Teaspoon Rum extract
1/2 Teaspoon Vanilla 1/2 Teaspoon Vanilla extract
4 Cups All-Purpose Flour 4 Cups All-purpose flour sifted
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
1/2 Teaspoon Ground Nutmeg 1/2 Teaspoon Ground nutmeg (optional)
1/4 Teaspoon Salt 1/4 Teaspoon Salt to 1 ts
1 Unit Sprinkles 1 Unit Chocolate sprinkles or- melted
1 Unit Chocolate 1 Unit Chocolate (optional)
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Directions:

1. BEAT butter in large bowl with electric mixer at medium speed until smooth.

2. Add sugar; beat until well blended. HEAT milk in small saucepan over low heat; add coffee granules, stirring to dissolve.

3. Add milk mixture, eggs, rum extract and vanilla to butter mixture.

4. Beat at medium speed until well blended. COMBINE flour, baking powder, nutmeg and salt in large bowl.

5. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended.

6. SHAPE dough into 2 logs, about 8 inches long and 2 inches in diameter.

7. (Dough will be soft; sprinkle lightly with flour if too sticky to handle).

8. ROLL logs in chocolate sprinkles, if desired, coating evenly ('/3 cup sprinkles per roll).

9. Or, leave rolls plain and dip cookies in melted chocolate after baking.

10. Wrap each log in plastic wrap; refrigerate overnight.

11. PREHEAT oven to 350"F Grease cookie sheets. Cut rolls into '/4-inch-thick slices; place 1 inch apart on cookie sheets.

12. (Keep unbaked rolls and sliced cookies chilled until ready to bake).

13. BAKE 10 to 12 minutes or until golden brown.

14. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if desired.

15. Store in airtight container. Makes about 60 cookies *To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Alcohol allergies.
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