Italian Coffee Cookies (Print Version)

# Ingredients:

01 - Softened butter (110g).
02 - White sugar (100g).
03 - Soft brown sugar (100g).
04 - Large egg (1, 57-60g shell included).
05 - Pure vanilla extract (1 teaspoon).
06 - Plain flour (230g).
07 - Raising agent (1/2 teaspoon).
08 - Sodium bicarbonate (1/2 teaspoon).
09 - Quick espresso grounds (1 tablespoon).
10 - Table salt (1/2 teaspoon).
11 - Italian cream cheese (180g).
12 - Vanilla flavoring for topping (1 teaspoon).
13 - Powdered sugar (90g).
14 - Sweet syrup or bee nectar (20g).
15 - Whipping cream (120g).
16 - Dark powder for garnish (1 tablespoon).

# Instructions:

01 - Heat butter till melted then pop in fridge for around 20 minutes to cool down completely.
02 - Beat your cooled butter with both types of sugar for a minute. Throw in the egg and vanilla, then mix everything together.
03 - Mix your flour, raising agent, sodium bicarbonate, coffee powder and salt. Gently fold into your wet mixture until barely combined.
04 - Using a 2 tablespoon scoop, portion out 11 balls of dough. Roll them smooth and stick in the fridge for an hour.
05 - Pop in oven at 180ºC/355ºF with 6 dough balls per tray for 10-11 minutes. Let them rest 3 minutes before moving to cooling rack.
06 - Mix the Italian cheese, vanilla, powdered sugar, sweet syrup and cream until it stands in firm peaks.
07 - Once cookies are cool, add swirls of the cheese mixture on top. Sprinkle with dark powder through a strainer.

# Notes:

01 - Watch your butter closely - it shouldn't start boiling or your wet-to-dry balance will be off.
02 - You can make your topping a day early and keep it in the fridge till you're ready.

Back