I usually love coffee. I wanted to make original cookies today. I suddenly wanted to make a coffee cookie. The coffee at home has been constant, because I often have relatives to send coffee. I searched the kitchen, and there were not many recipes for coffee cookies. I thought about changing the recipes that I used to make cookies. By the way, I created a recipe record. This recipe is a golden plate, and I have reduced a lot of sugar because I like that kind of bitterness!
After the butter is softened at room temperature, the powdered sugar and fine sugar are added in portions to form a fusion and fluffy.
Add the egg liquid in several portions, and each time it must be thoroughly blended and then added.
Stir in low powder and coffee (instant solution) and mix well.
Use your favorite flower mouth to squeeze onto the baking tray (not the sticky sheet remember to pad the paper).
Into the middle of the oven 170 degrees fire up and down for 15-18 minutes (each oven temperature is different, flexible adjustment), because the cookies are too dark, so always be next to the oven to prevent scorching. Bake it and bake it to the grill and serve it.
The espresso cookie is just fine. . . With a touch of bitterness in the fragrant, it’s awesome!