MOCHA-ALMOND COOKIES
Jul. 11th, 2012 04:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
potato_headThese were a bit of an experiment.
So for these I used my usual Chocolate Sugar Cookies recipe, but subbed coffee 'extract'/flavoring for the vanilla extract. And then added another tsp of almond extract. I think that one was a bit of a mistake. It made the dough wetter than usual - which is okay with the chocolate sugar cookie dough because it's ordinarily very stiff, this made it more the consistency of regular sugar cookie dough - and it also made the flavors...a bit of a mess. Not that it tastes bad, but it's difficult to pick out the chocolate and coffee flavors. Almond can be...overpowering.
The white icing is also almond-flavored. It's my usual royal icing recipe, with almond substituted for vanilla. I made it thicker than usual, close to the measurements of the original recipe.
The gold/brown icing is the same recipe, with the coffee flavoring instead.
Like I said, this was an experiment, and the flavors didn't come out /quite/ how I was planning...it was also my first time using the coffee extract, and TBH I'm not all that fond of it. I think I might use actual coffee in the future instead?
They're still pretty tasty, though o u o~
And finally, Nikka eyeing the cookies I had brought over to my staging area...SHE IS DESIRE, APPARENTLY.
If I do this again, I'll probably leave the almond flavoring out of the cookies themselves and just put it in the icing; and instead of decorating with coffee icing (the taste is pretty strong) I'll probably use chocolate icing...or just plain old chocolate?
So for these I used my usual Chocolate Sugar Cookies recipe, but subbed coffee 'extract'/flavoring for the vanilla extract. And then added another tsp of almond extract. I think that one was a bit of a mistake. It made the dough wetter than usual - which is okay with the chocolate sugar cookie dough because it's ordinarily very stiff, this made it more the consistency of regular sugar cookie dough - and it also made the flavors...a bit of a mess. Not that it tastes bad, but it's difficult to pick out the chocolate and coffee flavors. Almond can be...overpowering.
The white icing is also almond-flavored. It's my usual royal icing recipe, with almond substituted for vanilla. I made it thicker than usual, close to the measurements of the original recipe.
The gold/brown icing is the same recipe, with the coffee flavoring instead.
Like I said, this was an experiment, and the flavors didn't come out /quite/ how I was planning...it was also my first time using the coffee extract, and TBH I'm not all that fond of it. I think I might use actual coffee in the future instead?
They're still pretty tasty, though o u o~
And finally, Nikka eyeing the cookies I had brought over to my staging area...SHE IS DESIRE, APPARENTLY.
If I do this again, I'll probably leave the almond flavoring out of the cookies themselves and just put it in the icing; and instead of decorating with coffee icing (the taste is pretty strong) I'll probably use chocolate icing...or just plain old chocolate?
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no subject
Date: 2012-07-12 05:51 pm (UTC)