Sugar And Spice Coffee Slices Recipes

SUGAR-AND-SPICE COFFEE SLICES

Steps:

• 1. Beat the butter and shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir together the 2 tablespoons espresso powder and hot water in a small bowl until dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
• 2. Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each loaf with plastic wrap. Chill for 2 hours or until firm.
• 3. For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon espresso powder.
• 4. Heat oven to 375 degrees F. Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping. If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.

SUGAR-AND-SPICE ESPRESSO COOKIES

Steps:

• In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
• Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
• On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
• Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
• Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.