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Cappuccino Cookies



From the kitchen of Stephanie Knewasser



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These soft fudgy brownie-like cookies have a mild cappuccino flavor that develops after a few days. Increase the cappuccino mix for a more intense flavor.



In a stand mixer, beat until creamy:

5 Tbsp butter

Add:

1 c brown sugar

2/3 c cocoa

1 Tbsp + 1 tsp cappuccino mix

1 tsp baking soda

1 tsp cinnamon

Add:

2 eggs

1/3 c plain/ vanilla yogurt

Add:

2 c flour

This makes a stiff sticky dough.

Refrigerate at least 1 hour (for easier handling).


In a small bowl:

1/4 c sugar (Add more as needed)


This is where a typical cookie recipe would call for rolling the dough into balls.

However, this dough is way too sticky for that.

You're welcome to come up with your own method, but this is how I do it.

Between 2 layers of plastic wrap, pat the dough into a rectangle & cut the dough into chunks.

Use a knife to push a chunk of dough onto a spoon.

Use the knife to slide the dough off the spoon and into the bowl of sugar.

Using a fork, roll the dough ball in sugar to coat.

Use the fork to place it on an ungreased cookie sheet.

Once you have a sheet full of cookies, gently roll the dough into balls.

This is key, because if you roll each cookie after coating in sugar, your hands will be a sticky mess.


Bake @ 350, for 8-10 minutes.

Cool 1-2 minutes before moving to a cooling rack.


Makes approximately 37 cookies



Comments



This sticky dough is difficult to work with and requires patience. If you're looking for something quick and easy, this isn't it. -Stephanie







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com