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Cappuccino Cookies

Source of Recipe


From "The China Moon Cookbook" by Barbara Tropp






List of Ingredients



• 8 Tbsp cold unsalted butter, cut into 8 pieces
  
• 1/4 cup packed dark brown sugar
  
• 1/4 cup granulated sugar
  
• 1 extra-large egg
  
• 1 cup plus 2 Tbsp flour
  
• 1-1/2 tsp instant coffee powder
  
• 1-1/2 tsp unsweetened cocoa powder
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp salt
  
• 2 ounces (1/2 cup) finely chopped semisweet chocolate
  






Instructions



1. In the bowl of an electric mixer, cream the butter and both sugars on medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula. Add the egg and mix until smooth. Add the flour, instant coffee, cocoa, cinnamon, salt and chocolate bits. Mix thoroughly for 2 to 3 minutes.
   
   
2. Gather the dough together and turn onto a lightly floured board. Using lightly floured hands, roll the dough into 2 even 1-inch-thick logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour.
   
   
3. Line 2 large baking sheets with parchment paper. (Or lightly grease and flour the sheets.) Slice the logs into 1/4-inch-thick coins and place about 1/2-inch apart on the prepared baking sheets. Bake the sheets one at a time in a preheated 350º F oven about 15 minutes, or until the edges are slightly golden. Cool slightly before transferring to wire racks.
   
   Makes about 42 cookies.