Mocha Toffee Crescents
Yield
1 BatchPrep
20 minCook
17 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
instant coffee, espresso
|
|
| 1 | tablespoon |
water
|
|
| ⅔ | cup |
powdered sugar
|
|
| 1 | cup |
butter
softened |
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
toffee chips
|
* |
| 1 | x |
powdered sugar
optional |
*
|
| ½ | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 2 | teaspoons |
vegetable shortening
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
instant coffee, espresso
|
|
| 15 | ml |
water
|
|
| 158 | ml |
powdered sugar
|
|
| 237 | ml |
butter
softened |
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
toffee chips
|
* |
| 1 | x |
powdered sugar
optional |
*
|
| 118 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 1E+1 | ml |
vegetable shortening
optional |
*
|
Directions
Preheat oven to 325℉ (160℃).
In a small bowl, dissolve the instant espresso granules in water.
In a large mixer bowl, combine the coffee mixture, powdered sugar and butter.
Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until creamy.
Reduce the speed to low; add the flour and salt.
Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
By hand, stir in the toffee chips.
Shape heaping teaspoonfuls of dough into crescents, logs or 1-inch balls.
Place 1 inch apart on cookie sheets.
Bake for 13 to 17 minutes, or until set but not brown.
Let stand for 1 minutes; remove from cookie sheets.
If desired, roll the warm cookies in powdered sugar, or melt the chocolate chips and shortening together; dip the ends of the cooled cookies in the melted chocolate.1
