Cappuccino Cookies

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Ready In:
24hrs 25mins
Ingredients:
12
Yields:
5 dozen cookies
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ingredients

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directions

  • Beat butter in large bowl with electric mixer at medium speed until smooth.
  • Add brown sugar; beat until well blended.
  • Heat milk in small saucepan over low heat; add coffee granules, stirring to dissolve.
  • Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended.
  • Combine flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended.
  • Shape dough into 2 logs, about 2 inches in diameter and 8 inches long (dough will be soft; sprinkle lightly with flour if too sticky to handle).
  • Roll logs in chocolate sprinkles, coating evenly, or leave rolls plain and dip in chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.
  • Preheat oven to 350°F Grease cookie sheets.
  • Cut into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.
  • Bake 10-12 minutes or until edges are lightly browned. Transfer to wire rack to cool. Dip plain cookies in melted semisweet or white chocolate.

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