These cookies are made with cornstarch in the dough, which, along with the butter, gives them a melting texture, they literally dissolve when they hit your mouth. No crunching or chewing involved. Espresso powder in the cookie and a touch of cinnamon dusted on the frosting results in a real cappuccino flavor.
Cappuccino Melting Moments
makes approx 40 bite sized cookies
oven to 350
1 cup (2 sticks) unsalted butter, at room temperature
1 Tbsp instant espresso powder
1 cup flour
1/3 cup confectioner's sugar
3/4 cup cornstarch
- Cream the butter and the espresso powder. Let the butter sit for 15 minutes to allow the espresso granules to dissolve a bit in the moisture of the butter. Beat again briefly.
- Add the rest of the ingredients and mix until the dough forms. Refrigerate for at least an hour, or until firm. You can leave it overnight and bake the next day if you want to.
- Scoop with a 1 inch scoop, or drop small mounds onto a parchment lined baking sheet. You want the cookies to be bite sized. Be sure your baking sheets are cool and not hot from the oven when you set out the dough.
- Bake for about 11-12 minutes until just lightly browned. Don't over bake.
- Let the cookies sit on the pan for a couple of minutes, then finish cooling them on a rack. They are delicate, so take care when removing them from the pan.
1 1/4 cup confectioner's sugar
3 Tbs unsalted butter, room temperature
1 tsp vanilla bean paste or extract
milk or cream for thinning
cinnamon for dusting
- Mix everything together into a spreadable frosting, adding just enough milk or cream for the right consistency.
- Frost the cooled cookies and dust with cinnamon.