Coffee and Cream Cookie Recipes - Risorgimento Cookies

Ingredients

• 1 cup/150 g all-purpose/plain flour

• 1/2 tsp baking powder

• 1/2 tsp ground cinnamon

• 1/8 tsp salt

• 1/2 cup/125 g butter, softened

• 2 tbsp vegetable shortening

• 1/2 cup/100 g + 2 tbsp granulated sugar

• 1/4 cup/50 g firmly packed light brown sugar

• 1 tbsp + 1 tsp freeze-dried coffee granules

• 1 large egg

• 2 tsp hot water

• coffee beans, to decorate

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Method:

1. Sift the flour, baking powder, cinnamon, and salt into a medium bowl.

2. Beat the butter, vegetable shortening, 1/2 cup (100 g) of granulated sugar, and brown sugar in a large bowl with an electric mixer at high speed until creamy.

3. Dissolve 1 tablespoon of the coffee granules in the hot water. Add the coffee mixture and egg, beating until just blended.

4. Mix in the dry ingredients to form a stiff dough. Divide the dough in half. Form into two 7-inch (18-cm) logs, wrap in plastic wrap, and refrigerate for 1 hour.

5. Preheat the oven to 375°F/190°C/gas 5. Butter four cookie sheets. Slice the dough 1/4 inch (5 mm) thick and place 1 inch (2.5 cm) apart on the prepared cookie sheets.

6. Mix the remaining granulated sugar and 1 teaspoon coffee granules in a small bowl. Sprinkle over the tops of the cookies and decorate with the coffee beans.

7. Bake, one sheet at a time, for 8-10 minutes, or until pale gold. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.