100 milliliters rum, or coffee liqueur for decoration
1 tablespoon vanilla essence, for decoration
50 grams icing sugar, for decoration
coffees, ground to taste
Preparation
1h
0 mins
Low
Creamy: Beat the butter with powdered sugar until fluffy, add the egg yolks one by one, then the dry ingredients, followed by the coffee previously diluted with vanilla and rum, and mix.
With the previous dough, make small balls and use a fork to shape them like the cookie in the photo, then place them on a baking tray lined with star paper, adding the coffee beans to taste.
Preheat the oven and bake at 180ºC for approximately 15 to 20 minutes, then remove and let them cool.
Coffee Icing: Dilute the coffee, vanilla, and rum. In a bowl, place the powdered sugar and gradually add the previous mixture to achieve your desired icing texture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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