COFFEE & WALNUT CREAM COOKIES (BISCUITS)
These are more of a special occasion treat than an everyday cookie. Also, these are probably more for older tastes than for kids. (A big hit with adults at a recent engagement party.) Don't be scared that it looks like a lot of work - they really aren't that bad! You will need a 5.5cm round cookie cutter. Australian measurements used. Taken from Australian Women's Weekly: Cookies.
Provided by auntchelle
Categories Dessert
Time 1h41m
Yield 18 cookies
Number Of Ingredients 16
Steps:
- Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
- Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
- Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
- Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
- When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
- Spread the top of each cookie with icing and top with a walnut half.
- Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
- Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
Nutrition Facts : Calories 325.6, Fat 20.5, SaturatedFat 9.7, Cholesterol 49.2, Sodium 47.2, Carbohydrate 33.4, Fiber 1.2, Sugar 18.6, Protein 3.8
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