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Italian Roast Coffee Spritz Cookies


  • 2 ½ cups All purpose flour
  • 1 ½ cups confectioner’s sugar
  • 1 egg
  • 2 Tablespoons strong brewed Italian Roast coffee
  • 1 Pinch salt
  • 1 cup butter, softened
  • 1 teaspoon finely ground coffee

Glaze Ingredients

  • 1 cup confectioner’s sugar
  • 1 – 2 teaspoons strong brewed coffee

  • Directions

    1. . Beat together the butter and confectioner’s sugar
    2. . Beat in the brewed coffee and egg till light
    3. . Stir in the flour, salt and coffee grounds whisk until light
    4. . Pre heat oven to 400
    5. . Using a piping bag and large decorator tip
    6. . Pipe ‘rosettes’ onto UNGREASED cookie sheets
    7. . Bake for about 7 – 10 minutes or until the edges are slightly brown
    8. . Allow to cool completely before applying glaze
    9. . For the Glaze: Mix together the confectioner’s sugar and enough strong coffee to make drizzles on the cookies. Allow to dry.

    This recipe was developed for the Cultured Cup by Kyra Effren

    Copyright The Cultured Cup


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