| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
72 |
Servings |
INGREDIENTS
| 2 |
c |
Granulated sugar |
| 1 |
c |
Butter, softened |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 5 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
c |
Sour cream |
| 1 |
tb |
Instant coffee granules |
| 1 |
tb |
Hot water |
| 6 |
tb |
Butter, softened |
| 1 |
ts |
Vanilla |
| 3 |
c |
Sifted powdered sugar |
| 1/3 |
c |
Whipping cream |
INSTRUCTIONS
COFFEE FROSTING
Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each addition.
Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1
piece on lightly floured surface to 1/8" thickness (keep remaining dough
refrigerated). Cut into desired shapes; place on ungreased cookie sheets.
Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat
with remaining dough. Cool completely. Frost with Coffee Frosting.
Makes 6 dozen cookies.
COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon
vanilla. Add powdered sugar; mix until well combined. Gradually add cream
until good spreading consistency.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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