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OCR
Clay |
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Sire: A0363 OCR John Doggett |
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OCR Dawn |
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Animal: A2273 Ancient Valley
Swiss Coffee |
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Lazy-Coyote Rory |
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A0359 Lazy Coyote Chunky Monkey |
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Foxtail Acres Show Dancer |
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Dam :
A0365 Ancient Valley Burnt
Toast |
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Galloping Goat
Robbey |
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A0364
Lazy-Coyote Chiquita |
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Lazy Coyote
Chacha |


A7867 Oreo SMR
Sire-A0359 Lazy Coyote Chunky Monkey
Dam-A0671 B's Barn Andrea


AVR Coffee-Frosted Walnut Cookie
Black and white horned Doeling
DOB-06-14-09
Sire: B's Barn Bazooka Joe
Dam: Ancient Valley Molly Bolt

Ingredients: 1 1/2 cup all-purpose flour 1/8
teaspoon salt 1/2 cup butter, softened 1/3 cup granulated sugar
1 large egg, lightly beaten 1 tablespoon freeze-dried coffee
granules 2 tablespoons milk, plus more as needed ***Coffee
Buttercream*** 1/4 cup butter, softened 3/4 cup confectioners'
sugar 1/2 teaspoon coffee extract ***Coffee Frosting*** 3/4 cup
confectioners' sugar 1 teaspoon lukewarm water (110°-115°F) 1
teaspoon hot strong coffee 12 walnut halves, to decorate Turn
this recipe into a puzzle! [click]
Directions:
Sift the flour and salt into a medium bowl. Beat
the butter and sugar in a large bowl with an electric mixer at
high speed until creamy. Add the egg, beating until just
blended. Mix in the dry ingredients until well blended. Dissolve
the coffee granules in 2 tablespoons milk and mix in to form a
smooth dough, adding more milk as needed. Press the dough into a
disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F. Butter two cookie
sheets. Roll out the dough on a lightly floured surface to a
thickness of 1/8 inch. Use a 2-inch cookie cutter to cut out the
cookies. Gather the dough scraps, re-roll, and continue cutting
out cookies until all the dough is used. Prick lightly with a
fork. Use a spatula to transfer the cookies to the prepared
cookie sheets, placing them 1 inch apart.
Bake for 12-15 minutes, or until golden,
rotating the sheets halfway through to ensure even browning.
Transfer to racks to cool.
For coffee buttercream: With mixer at high
speed, beat the butter in a medium bowl until creamy. Beat in
the confectioners' sugar and coffee extract until well blended.
For coffee frosting: Sift the confectioners'
sugar into a double boiler placed over barely simmering water.
Beatin enough water and coffee to make a glossy, spreadable
frosting. Stick the cookies together in pairs with the
buttercream. Spread the tops of the cookies with the coffee
frosting and top with a half walnut.
