Black and Tans

Black and Tans

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Ingredients

Makes: 22 (2½ -inch) cookies

Cook: 14 minutes

COFFEE COOKIES

  • 4 ounces cream cheese, softened, Philadelphia®

  • 5 tablespoons café Vienna co_x001F_ffee drink mix, General Foods®

  • 1 egg

  • 1 pouch (17.5-ounce) sugar cookie mix, Betty Crocker®

  • ½ cup ground almonds

  • 2 tablespoons all-purpose flour

COFFEE ICING

  • 1½ tablespoons hot water

  • 1 tablespoon café Vienna coffee drink mix, General Foods®

  • 1¾ cups powdered sugar, sifted, C&H®

  • 1½ tablespoons light-color corn syrup, Karo®

CHOCOLATE ICING

  • ¾ cup dark chocolate chips, Nestlé® Chocolatier

  • 2 teaspoons vegetable shortening, Crisco®

  • 2 teaspoons light-color corn syrup, Karo®

 

Directions

 

Line 2 cookie sheets with parchment paper. For Co_x001F_ ee Cookies, in a large bowl, combine cream cheese and the 5 tablespoons coffee drink mix; beat with an electric mixer on medium speed until mixed. Add egg and beat until smooth. Stir in cookie mix, ground almonds, and flour until a stiff dough forms. Roll dough into a log 2 inches in diameter. Wrap log in plastic wrap; chill in refrigerator for 30 minutes.

Preheat oven to 375°. Using a sharp knife, cut chilled dough into ¼ -inch-thick slices. Place on prepared cookie sheets, spacing 2 inches apart. Bake in preheated oven for 14 to16 minutes or until set on edges. Cool on cookie sheets for 5 minutes. Transfer cookies to wire racks; let cool.

Place parchment paper on a fl at surface; place large wire rack over the parchment paper. For Co_x001F_ ee Icing, in a small bowl, stir together the hot water and the 1 tablespoon co_x001F_ ee drink mix. In a medium bowl, combine powdered sugar and corn syrup. Pour water mixture over powdered sugar mixture; stir until smooth. Dip cooled cookies halfway into Co_x001F_ ee Icing and place on wire rack. Let stand until icing is set.

For Chocolate Icing, in a medium microwave-safe bowl, combine chocolate chips, shortening, and corn syrup. Microwave on medium setting (50 percent power) about 2 minutes or until melted and smooth, stirring every 30 seconds. Hold each cookie over the bowl and use a spoon to spread the un-iced half of the cookie with Chocolate Icing. Return cookies to wire rack. Let stand until icing is set.

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