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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.

Know better? Leave your own answer in the comments!

Posted by in Bar Cookies and tagged with anyone, Cappuccino, Dessert, know, lightly, Serve, Sweetened