White Chocolate-Cappuccino Cookies

White Chocolate-Cappuccino Cookies

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Coffee cup and beans on a white background

Directions

  1. In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
  4. Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  5. Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa.

Ingredients

  • 2 envelopes mocha cappuccino mix
  • 1 tablespoon hot water
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg yolk, room temperature
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 ounces white candy coating, melted
  • Baking cocoa, optional