Sugar-and-Spice Coffee Slices

Refrigerate the cookie dough loaves as long as 3 days or freeze them up to 1 week before slicing and baking.

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5.0 by 3 people

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  • Makes: 36 servings
  • Prep: 25 mins
  • Chill: 2 hrs
  • Bake: 9 mins 375°F

Sugar-and-Spice Coffee Slices

Reviews (0)

5.0 by 3 people

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Directions

  1. Beat the butter and shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir together the 2 tablespoons espresso powder and hot water in a small bowl until dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
  2. Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each loaf with plastic wrap. Chill for 2 hours or until firm.
  3. For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon espresso powder.
  4. Heat oven to 375 degrees F. Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping. If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. Makes about 36.

From the Test Kitchen

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

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Nutrition Facts (Sugar-and-Spice Coffee Slices)

  • Per serving:
  • 102 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 13 mg chol. ,
  • 58 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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Reviews (1)

3 Ratings
1175 Days Ago
One of my favorite recipes. Everyone loves them.

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