Have you got all your cookie baking done?
Really, I haven't done much cookie backing. I made some banana bread the other day to use up some ripe bananas, but that's been about it.
With just me and Hubby, we can't eat a ton of cookies!
But in year's past, I've baked up a bunch of seasonal cookies and today's Good Eating recipe is for a mocha dipped coffee-based sugar cookie called, "Coffee Dipped Dainties."
They come out looking similar to those pictured, though this isn't an exact picture---this recipe is 35 years old and just not out there on the internet! I suppose that makes them vintage.
Dainties make an elegant looking cookie for your cookie tray!
You'll need a small jar of instant coffee for this recipe!
Coffee Dipped Dainties
1 Tablespoon instant coffee
2 teaspoons boiling water
2 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 Tablespoons instant coffee
6 Tablespoons boiling water
4 cups sifted confectioners sugar
2 teaspoons vanilla extract
1 1/2 cups ground pecans (or a nut of your choice or none at all)
In small measuring cup combine instant coffee & boiling water; mix well, set aside.
In small bowl combine flour, baking powder & salt and set aside.
In large bowl combine softened butter and sugar and beat until creamy. Beat in egg, lemon juice, vanilla and coffee-water mixture. Gradually add flour mixture; mix well.
Roll dough into balls using about a level teaspoon for each. Place on ungreased cookie sheets, then flatten each ball with the bottom of a glass dipped in sugar to a diameter of 1 1/2 inches.
Bake at 375 degrees for 5 to 7 minutes. Cool cookies completely.
Make glaze, then dip half of each cookie in Glaze, then dip the glazed side in ground nuts.
Makes about 8 1/2 dozen cookies.