Espresso coffee lace cookie

Ingredients

• 100g confectioners’ sugar
• 1 espresso coffee (Used Nespresso machine.)
• 30g unsalted butter
• 25g cake flour (or all-purpose flour)
• 1/3 tsp cinnamon powder

Instructions

• 1. Preheat oven to 170C degree. Line non-stick teflon baking Sheets
• 2. In a medium saucepan, melt the butter, sugar at medium-low heat, stirring occasionally until it is smooth. Remove from heat.
• 3. Add espresso then stir in sifted flour and cinnamon powder.
• 4. Spoon about 1 tsp of batter for each flake, space them about 4 inches apart and make nice disk shapes with the teaspoon. Cookies will spread bigger in the oven! Bake 1 sheet at a time in the middle of the oven until golden brown, 6 to 7 minutes.
• 5. Cool down cookies on sheet for about 1 to 2 mins. Carefully remove them from the sheet. Then transfer to wire racks for complete cool down.

https://www.atelierlalune.com/2015/11/espresso-coffee-lace-cookie/

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