Coffee and Cream Cookie Recipes - Valentino Cookies

Ingredients

• 2/3 cup/100 g all-purpose/plain flour

• 2 tbsp cornstarch/corn flour

• 1tbsp unsweetened cocoa powder

• 1/2 tsp baking powder

• 1/8 tsp salt

• 4 tbsp butter

• 1/4 cup/50 g granulated sugar

• 1 tsp coffee extract/essence

• 1 tbsp milk or more as needed

• 1/2 cup/125 ml Chocolate Frosting

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Method:

1. Preheat the oven to 375°F/190°C/gas 5. Butter two cookie sheets. Sift the flour, cornstarch, cocoa, baking powder, and salt into a large bowl.

2. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the sugar. Add the coffee extract and enough milk to form a stiff dough.

3. Turn the dough out onto a lightly floured surface and knead until smooth. Roll out the dough to a thickness of 1/4 inch (5 mm).

4. Use a heart-shaped cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

5. Use a spatula to transfer the cookies onto the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Bake for 10-15 minutes, or until lightly browned. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.

7. Spread with the frosting. Draw the tines of a fork through the frosting to make decorative patterns.