Recipe Published: December 14, 2020 | Updated: Aug 7, 2022

Written by: Jasma

CONTENTS

Recipe Breakdown

Ingredients

Special Equipment

Video Tutorial

Process

RECIPE BREAKDOWN

Difficulty: simple! | Time note: Freeze piped cookies for 5-10 mins before baking | Oven preheating needed: 350°F / 175°C | Serving: makes 30 cookies

Dough

Bake

Decorate

INGREDIENTS

Dough:

• 6 g (1 tbsp) instant coffee

• 10 g (1 tbsp) hot water 

• 50 g (1/2 cup) icing sugar 

• 110 g (1/2 cup) soften unsalted butter

• 25 g (1/2) large beaten egg

• 140 g (1 1/4 cup) all-purpose flour 

• 15 g (2 tbsp) cornstarch 

• 1/2 tsp ground cinnamon

Decor:

• Melted dark chocolate

• Chopped pistachios

SPECIAL EQUIPMENT

• Piping bag

• Star tip

LET’S BEGIN!

Dough

1. Beat the softened unsalted butter with the icing sugar with an electric mixer until fluffy.

2. Add the beaten egg, and mix until incorporated.

3. Prepare the coffee by dissolving the instant coffee granules in hot water. Allow it to cool slightly.

4. In another bowl, combine all your dry ingredients.

5. Add the coffee into the butter mixture, and mix until combined.

6. Finally, mix the dry ingredients with the egg mixture.

7. Load the dough into a piping bag fitted with a star tip.

Baking

8. Pipe onto a lined baking tray.

9. Freeze the piped cookies for 5-10 minutes before baking in a preheated oven at 350°F/175°C for 8 minutes.

Decoration

10. Allow the baked cookies to cool before dipping them in melted dark chocolate and sprinkling on chopped pistachios.

Check out the other recipes in my Holiday cookie box!