Slice Bake Coffee Spice Cookies Recipes

Steps:

• 1. Dissolve instant coffee in warm water. Beat butter and brown sugar in large bowl.
• 2. Add egg, vanilla, and coffee to sugar mixture, until throughly mixed.
• 3. Mix in flour, baking powder, cinnamon, and nutmeg.
• 4. Divide dought into 2 equal parts. Shape each half into 7-inch long roll by 1/2 inch wide (I generally use the width of 2 fingers).
• 5. Use a sheet either of Parchment Paper or Wax Paper for each roll of dough.
• 6. Roll dough (it will be sticky though, may use a little extra flour for rolling dough) into chocolate sprinkles, pressing lightly.
• 7. Wrap tightly. Refrigerate at least 1-1/2 hours or more.
• 8. Pull cookie dough out of refrigerator. Heat oven to 375 F.
• 9. Cut cookie dough roll into 1/4-inch slices.
• 10. Place slices 1/2 inch apart on ungreased baking sheet or stoneware.
• 11. Bake 6 to 9 minutes or until set. Cool on Rack.
• 12. BAKER'S NOTE: May substitute Starbucks Mocha powder, instead of instant coffee. Added Bonus - add Mini-Chocolate Chips to dough. YUM!
• 13. BAKER'S NOTE: Instead of rolling dough into a log, use a Small Scoop (1 T measurement) and scooping your cookie dough into balls, then roll into chocolate sprinkles. May take 2 or 3 minutes more to bake though! Enjoy!! :)

Steps:

• In measuring cup dissolve instant coffee in hot water.
• In large mixing bowl, cream butter flavor Crisco, brown sugar, egg, vanilla and coffee mixture until light and fluffy.
• Mix in flour, baking powder, cinnamon, nutmeg and salt.
• Divide dough into two equal parts. Shape each part into roll 1-1/2" in diameter and about 7" long.
• Roll in chocolate jimmies, pressing lightly. Wrap; refrigerate for at least 2 hours.
• Preheat oven to 375° . Cut rolls into 1/4" slices. Place slices 1" apart on ungreased baking sheet.
• Bake for 6-8 minutes, or until set. Transfer to cooling rack.

Steps:

• For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
• Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
• Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
• Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
• Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
• Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
• Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
• Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
• For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
• Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.

Steps:

• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.