Cappuccino Cookies

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 Cocoa powder or cinnamon, unsweetened
  • 1 pinch Salt
  • 3/4 cup Sugar
  • 8 oz White chocolate

• Drinks

  • 6 tbsp Cappuccino, instant

• Dairy

  • 1 cup Butter

• Liquids

  • 1 tbsp Water, HOT

Found on tidymom.net

Description

Ingredients

• 6 Tablespoons instant cappuccino (I used Hills Brothers French Vanilla flavored)
• 1 Tablespoon hot water
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg yolk, lightly beaten
• 2½ cups all-purpose flour
• pinch of salt
• 8 ounces white chocolate
• unsweetened cocoa powder or cinnamon, for dusting

Directions

• Using a small bowl or cup combine the cappuccino and hot water (not boiling) stir to make a paste; set aside. Using a large mixing bowl, combine butter and sugar; beat until smooth and well combined, then beat in the egg yolk and cappuccino paste. Sift together the flour and salt, slowly add to mixture and beat until well combined. Halve the dough, shape into balls, wrap in plastic wrap and chill in the refrigerator for 1 hour Preheat oven to 375°. Line 2 cookie sheets with parchment paper. Unwrap one of the balls of dough, and roll out 1/4 thick between 2 sheets of parchment or waxed paper. Cut out using 2½ round or square cookie cutter and place them on prepared cookie sheets one inch apart. (repeat with other ball of dough) Bake for 10 minutes, or until golden brown. Let cool on the cookie sheets for 5 minutes, then transfer to wire racks, using a metal spatula to cool completely. After cookies have completely cooled, melt chocolate in microwave according to package directions. Spoon chocolate over cookies and spread using back of spoon. Dust with cocoa powder or cinnamon.