1/2 cup butter, softened
1/4 cup shortening
3/4 cup sugar
1 large egg
2 teaspoons Chicago French Press Maple Pecan coffee (brewed)
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
- Preheat oven to 375°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Combine egg, espresso powder and maple flavoring; beat into creamed mixture. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
- Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 7-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
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