Crisp sugar cookies dipped in coffee syrup … they’re the perfect afternoon snack! SAM
1 cup butter, softened
2 cups sugar, divided
Juice of 1 orange (1/3 cup)
1/2 teaspoon orange extract or liqueur
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup strong coffee
1/2 cup honey
1 cup finely chopped pecans or walnuts
Preheat the oven to 350 degrees F. Lightly grease 2 large baking sheets and set aside. With an electric mixer on medium speed, cream the butter and 1 cup sugar until light and fluffy. Add the orange juice and orange extract. In another bowl, combine the flour, baking soda, and baking powder and add gradually to the butter mixture, beating on low until blended. Cover and chill for 1 hour.
On a floured surface, roll out the dough to 1/4-inch thickness. With a crescent-shaped cutter, cut into cookies and place on prepared baking sheets. Bake for 8 minutes or until lightly browned. Remove to wire racks to cool.
In a medium saucepan, combine the remaining 1 cup sugar, honey, and coffee. Bring to a boil, reduce heat to low, and simmer, uncovered, for 5 minutes. Dip the cookies into the coffee mixture, sprinkle with nuts, and place on wire racks to dry.
Makes 4 dozen cookies.