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Ingredients
| coffee liqueur: 1 Tbl |
| vanilla extract: 1 tsp |
| instant espresso powder: 1 tsp |
| salted butter: 1 cup (softened) |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups |
| salted butter: 1/4 cup (softened) |
| powdered sugar (unsifted): 4 cups |
| 2% milk: 1/4 cup |
| coffee liqueur: 2 tsp |
| unsweetened cocoa powder (for dusting) |
Caffe' Macchiato Cups
Credit: Food.com
User rating:
-
Prep Time
90 min -
Cook Time
10 min -
Servings
48 serving(s)
Tags
- Stir together the first three ingredients until dissolved. Set aside.
- Beat the butter, sugar and egg till fluffly, add the coffee mixture and slowly blend in the flour. Divide dough in half, wrap in plastic wrap and refrigerate for one hour. Divide each portion into 24 balls and press into ungreased mini-tart pans. Bake in a pre-heated 375* oven for 8-10 minutes. Remove from oven and tamp the centers of the tarts down, allow to cool in the pans for 5-10 minutes.
- In a medium bowl beat the remaining butter, powdered sugar, milk, vanilla and coffee liquor till smooth and fluffy.
- Pipe or spoon the filling into the cooled shells and dust with the cocoa powder.
- Freezes well.