Try These Chocolate-Coffee Liqueur Cookies Shared by Jody Victor

These special coffee liqueur cookies taste great with your after-dinner coffee…

Chocolate-Coffee Liqueur Cookies

Ingredients

1-2/3 cups sugar
2/3 cup butter (no substitutes), softened
1/3 cup brewed coffee, cooled
1/4 cup coffee liqueur
2 eggs
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
2-3/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp ground cinnamon
Coffee Frosting (see recipe below)
4 ounces semisweet chocolate, melted (optional)

Directions

Combine sugar, the 2/3 cup butter, coffee, the 1/4 cup coffee liqueur, eggs, melted unsweetened chocolate, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until creamy, scraping bowl often. Reduce speed to low; add flour, baking powder, salt, and cinnamon. Beat until combined.

Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake in a 350 degree F oven for 8 to 12 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool on wire racks.

Spread Coffee Frosting over cooled cookies. Drizzle with melted semisweet chocolate, if desired. Makes about 60 cookies.

Coffee Frosting: Beat 3 tablesppons butter (no substitutes), 3 cups sifted powdered sugar, and 2 tablespoons coffee liqueur in a medium mixing bowl. Gradually beat in enough coffee (2 to 3 tablespoons) to make of spreading consistency.

Jody Victor Shares Cappuccino Muffin Recipe

If you like cappuccino, you’ll like this muffin recipe! They are moist and delicious with a touch of spice from the cinnamon and nutmeg and the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks…..

Muffins a la Cappuccino

Ingredients

2 cups all-purpose flour
½ cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup whole milk
½ cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate mini-chips

Directions:

Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.

In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.

In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips.

Fill muffin cups ¾ full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.

Yield – 12 muffins or about 48 mini-muffins. Can also be frozen for later.