Coffee Butter Cookies (Impression)
Crisp butter cookies with coffee notes, dipped in dark chocolate and sprinkled with chopped pistachios.
# Liste des ingrédients:
→ Dough
01 -
1/2 tsp cinnamon powder
02 -
15 g (2 tbsp) cornflour
03 -
140 g (1 1/4 cup) plain flour
04 -
110 g (1/2 cup) room temperature unsalted butter
05 -
10 g (1 tbsp) heated water
06 -
6 g (1 tbsp) coffee granules
07 -
25 g (1/2) large egg, beaten
08 -
50 g (1/2 cup) powdered sugar
→ Decoration
09 -
Chopped pistachios to sprinkle
10 -
Melted dark chocolate for dipping
# Étapes de préparation:
01 -
Stir the coffee granules into the hot water, then let it cool off a bit.
02 -
Whip the butter and powdered sugar together with a mixer until it becomes airy and light.
03 -
Stir the beaten egg into the butter and sugar mix until everything blends together.
04 -
In a new bowl, stir together the plain flour, cinnamon, and cornflour.
05 -
Pour the cooled coffee mixture into the creamed butter blend and stir well.
06 -
Carefully fold the dry ingredients into the wet mixture step by step until you get a smooth dough.
07 -
Spoon the dough into a piping bag with a star-shaped tip.
08 -
Pipe your dough onto a tray lined with parchment paper into your chosen designs.
09 -
Pop the tray of shaped dough into the freezer for 5-10 minutes so they won't spread in the oven.
10 -
Bake your cookies in an oven set to 175°C (350°F) for around 8 minutes or until the edges just start turning golden.
11 -
Once the cookies are totally cool, dip part of each into dark chocolate, then sprinkle with pistachios.
# Informations complémentaires:
01 -
Freezing the shaped dough keeps the piped designs intact while they bake.
02 -
Let your cookies cool off before dipping in chocolate or they might crumble.