Betty Crocker Holiday Cookies 2007 - (Page 22) holiday favorites from scratch Espresso Thumbprint Cookies Prep Time: 1 Hour Start to Finish: 1 Hour 15 Minutes Servings: About 3½ dozen cookies CookieS or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms. 2. Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet. 3. Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. 4. Meanwhile, in 1-quart saucepan, mix whipping cream and instant coffee. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool about 10 minutes or until thickened. 5. Spoon rounded ½ teaspoon espresso filling into indentation in each cookie. Top with decors. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 CookIe: Calories 90 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g); Cholesterol 15mg; Sodium 40mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 1g ¾ ¾ ½ 1 1¾ 3 ¼ cup sugar cup butter or margarine, softened teaspoon vanilla egg cups Gold Medal® all-purpose flour tablespoons unsweetened baking cocoa teaspoon salt Betty Crocker® decorating decors or crushed hard peppermint candies, if desired cup whipping cream teaspoons instant espresso coffee granules cup milk chocolate chips tablespoon coffee-flavored liqueur, if desired eSPreSSo Filling ¼ 2 1 1 1. Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, 22 Betty Crocker Holiday Cookies
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