Monday, December 22

Good Eating Monday: Coffee Dipped Dainties!

Have you got all your cookie baking done?
 Looking for a new idea to try?


Today's Good Eating recipe is for an old favorite: 
 a mocha dipped coffee-based sugar cookie called, "Coffee Dipped Dainties."
This is a vintage recipe from a holiday cooking magazine I purchased in 1976!
 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
Ingredients: 
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 
1 egg
2 teaspoons lemon juice
1 teaspoon vanilla extract

Glaze:
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)

Directions:
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 finely ground nuts, such as hazelnuts.

 Makes about 8 1/2 dozen cookies.

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