Cappuccino Butter Cookies
1/4 cup hot water
1 tablespoon instant coffee granules
1 cup Butter, softened
1 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla,
Combine hot water and coffee granules in small bowl; stir until coffee granules
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed,
until creamy (1 to 2 minutes). Add coffee. Continue beating, scraping bowl
often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour and
baking powder; beat, scraping bowl often, until well mixed (1 to 2 minutes).
Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap
in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3
Heat oven to 400°F. Roll out dough on floured surface, one-third at a time
(keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with
cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 10
minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon
vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at
medium speed until smooth, adding additional water if necessary, to reach
desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand until
hardened (6 hours or overnight).
Makes about 3 dozen Cookies