Coffee Crisp Recipes

COFFEE CRISPS

Steps:

• Line cookie sheet with parchment paper; set the cookie sheet aside.
• In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar and salt, beat until combined, scraping sides of bowl occasionally.
• Add eggs and coffee mixture; beat until combined.
• Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour.
• Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
• Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges.
• Cool on cookie sheet set on a wire rack for 2 minutes.
• Transfer cookies to a wire rack; cool.
• When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing.
• Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies).
• COFFEE ICING:
• Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved.
• In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.

COFFEE CRISP

Steps:

• Shake well and pour into old-fashioned glass.
• Do not use ice.

COFFEE CRISP CAKE

Steps:

• Use a serrated knife to cut edges off loaf cake to make a rectangular brick. Carefully cut cake sideways into three 1/2-in slices. Freeze slices in one layer on a baking sheet until ready to use.
• To make icing, stir whipping cream with instant coffee and cocoa powder in a small bowl. Microwave for 15 seconds until cream is hot. Stir to dissolve coffee. In a large bowl, beat unsalted butter with an electric mixer until fluffy. Gradually beat in icing sugar, adding cream when it gets too thick. Set icing aside.
• lace one slice of cake on a platter. Spread a thin layer of icing over cake. Top with wafer cookies. Spread with another thin layer of icing. Repeat with 2 more layers of cake, icing and wafers. Spread remaining icing over top and sides of cake. (It's fine if it looks a bit messy as it will get covered in chocolate glaze.) Refrigerate cake for 30 minutes.
• To make glaze, microwave whipping cream and butter for 15 to 30 sec until cream is hot. Pour over chopped milk chocolate in a bowl. Stir until chocolate is melted. Let the chocolate cool slightly. It will thicken up a bit.
• Pour glaze on top of cake. Use a metal spatula to spread the glaze over top and sides of cake. Refrigerate for 1 hour or overnight.
• Slice and enjoy!

CRISPY COFFEE COOKIES

Steps:

• In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

COFFEE CRISP SHOT

Steps:

• Pour first three in order, layer irish cream on top.