Saturday, October 4, 2014

Cappuccino Royales

This is a recipe from the Hannah Swensen Mystery Key Lime Pie.  It sounds so good!  I can't wait to try it!

2 cups melted butter (4 sticks, 1 pound) 
¼ cup instant coffee powder (I used Folgers) 
2 teaspoons vanilla 
2 teaspoons brandy or rum extract (or perhaps Almond Extract)
3 cups white (granulated) sugar *** 
3 beaten eggs (just whip them up in a glass with a fork) 
2 teaspoons baking soda 
1 teaspoon baking powder 
3 cups milk chocolate chips 
5 ½ cups flour (don’t sift— pack it down in the measuring cup) 

Preheat oven to 350 degrees F., rack in the middle position. 
Melt the butter in large microwave-safe bowl at 3 minutes on HIGH. Or melt it in a saucepan over low heat on the stovetop. 
Mix in the instant coffee powder, vanilla and rum or brandy extract. (or almond extract)
Stir it until the coffee powder has dissolved. 
Add the sugar, beaten eggs, baking soda, and baking powder. 
Mix well. 
Stir in the milk chocolate chips. 
Mix until they’re evenly distributed. 
Add the flour in one cup increments, stirring after each addition. 
Mix until the flour is thoroughly incorporated. 
Form walnut -sized dough balls with your fingers. 
Roll them in a small bowl with granulated sugar if you decided you wanted them sweeter. 
Place the dough balls on greased cookie sheets , 12 to a standard-size sheet. (I used Pam to grease my cookie sheet, but any nonstick cooking spray will do.) 
Flatten the dough balls with the back of a metal spatula, or with the palm of your impeccably clean hand. 
Bake the cookies at 350 degrees F. for 9 to 11 minutes. 
Let them cool on the cookie sheets for 2 minutes, and then transfer the cookies to a wire rack to complete cooling. 
Yield: 12 to 14 dozen cookies (depending on cookie size) 
Hannah’s Note: These cookies freeze well if you have any left over.

Fluke, Joanne (2008-02-01). Key Lime Pie Murder (Hannah Swensen Mysteries) (pp. 178-179). Kensington Publishing Corp. Kindle Edition.

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