Mix all powdered ingredients thoroughly and sift. 1. Soften butter at room temperature, add powdered sugar, and beat until fluffy and smooth (do not overbeat, as you will be beating two more coffee ingredients later). 2. Add coffee liquid and beat on low speed until smooth. 3. Add coffee liqueur mixture and beat on low speed until smooth. 4. Add the sifted powdered ingredients to the beaten butter mixture in two batches, mixing well with a spatula. Transfer the batter to a piping bag and pipe onto a baking sheet. In summer, refrigerate the piped cookies before baking. This will result in clearer patterns. In winter, when the temperature is low, this step is unnecessary.
Materials
coffee
As shown in the figure
butter
As shown in the figure
The recipe for coffee cookies was given to me by the owner of the Beasone baking shop on Taobao. I followed this recipe and they were super delicious! It uses Korean coffee sauce.
Step 1
