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Cappuccino Crisps

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  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Instant coffee 2 Tablespoon
  Cocoa powder 1 Tablespoon (Not A Mix)
  Ground cinnamon 1 Teaspoon
  Egg 1
  Vanilla 1⁄2 Teaspoon
  Cinnamon frosting 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Chocolate sprinkles 1 Tablespoon

1. Sift flour and salt onto wax paper and reserve.
2. Beat vegetable shortening and sugar until very fluffy in medium-size bowl with electric mixer at medium speed; add coffee, cocoa and cinnamon; beat until smooth.
3. Beat in egg until well blended; beat in vanilla.
4. Add sifted dry ingredients, a third at a time, beating just until blended. Drop by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets.
5. Bake in moderate oven (350°) 12 minutes, or until edges are firm and tops dry; carefully remove from cookie sheets with spatula to wire racks; cool completely.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2396 Calories from Fat 1100

% Daily Value*

Total Fat 124 g191.2%

Saturated Fat 31.1 g155.3%

Trans Fat 13.5 g

Cholesterol 211.5 mg70.5%

Sodium 720.7 mg30%

Total Carbohydrates 311 g103.6%

Dietary Fiber 10.2 g40.7%

Sugars 208 g

Protein 19 g38.2%

Vitamin A 5.2% Vitamin C 0.32%

Calcium 11.6% Iron 44.4%

*Based on a 2000 Calorie diet

Cappuccino Crisps Recipe