Q&A: Does anyone know of a lightly sweetened dessert to serve with cappuccino?

Question by donnadotj: Does anyone know of a lightly sweetened dessert to serve with cappuccino?
I’m having guests and I’d like to serve cappuccino for dessert along with a lightly sweetened cookie, bar, or cake. Does anyone have a recipe that would go well with cappuccino?

Best answer:

Answer by jacobsgranny
These were a hit at my tea/cookie exchange. Everyone wanted the recipe

Chocolate Thumbprint Cookies

1 cup butter, softened
3/4 cup white sugar

3/4 cup corn syrup

1 egg

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1 (11 ounce) package white chocolate chips

1 (1.4 ounce) bar chocolate covered English toffee, chopped

1 (4 ounce) jar maraschino cherries, halved

Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.

Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.

Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

Chocolate Kahlua Truffle Cookies Recipe

2 1/2 C. finely crushed chocolate cookie crumbs
1 C. finely chopped nuts
1 C. sifted powdered sugar
1/3 C. coffee liqueur
1 T. water – (1 to 2)
5 oz. semisweet chocolate, chopped
1 T. shortening
6 oz. white baking bar, chopped

In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua or other liqueur. Add enough of the water so crumbs hold together. Shape mixture into 1-inch balls. Place on a
waxed paper-lined cookie sheet.
In a small, heavy saucepan heat semisweet chocolate and shortening over low heat until melted. In another small, heavy saucepan heat white baking bar till melted.
With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat; place on cookie sheet.
With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet
chocolate, drizzling over cookies coated with white baking bar mixture.
Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.

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  1. La_Nore says:

    Strawberry Jam Bars

    1-1/4 cups flour
    1-1/4 cups firmly packed light brown sugar, divided
    3/4 cup (1-1/2 sticks) butter, softened
    2 cups whole grain cereal flakes with pecans
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 egg
    3/4 cup strawberry jam
    Make It

    PREHEAT oven to 350°F. Mix flour and 1 cup of the sugar in large bowl. Add butter; mix until crumbly. Stir in cereal.

    PRESS about 3 cups of the cereal mixture firmly onto bottom of greased 13×9-inch baking pan. Mix cream cheese, remaining 1/4 cup sugar and the egg in small bowl until blended; spread evenly over crust. Top with layers of jam and the remaining cereal mixture.

    BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into triangles or bars.

  2. libbyami says:

    Nonna’s Lemon Ricotta Biscuits
    12 biscuits

    2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup plus 1 teaspoon sugar or more as needed for sprinkling
    1/2 cup (1 stick) unsalted butter, room temperature
    1 tablespoon finely grated lemon zest (from 2 lemons)
    1 cup whole-milk ricotta cheese
    1 large egg
    1 tablespoon fresh lemon juice
    1/2 teaspoon almond extract
    1/3 cup thinly sliced almonds

    Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

    Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

    Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

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