Ingredients

Method

1. In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.
2. Mix in the sugar, then add the salt to the liquid mixture.
3. Mix in vanilla extract, lemon extract, coffee, cinnamon, nutmeg, and cocoa powder.
4. Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.
5. Make balls and place onto a greased or parchment-lined pan.
6. Top each cookie with a generous amount of cinnamon-sugar.
7. Bake in a 175°C (350°F) over for between 15-20 minutes.

Notes

• When heating up the butter, make sure that it's only barely solid when it's mixed into the eggs.
• This recipe calls for already-made liquid coffee, not powder.

Categories

• Baking recipes
• Recipes using egg
• Dessert recipes
• Recipes using baking powder
• Recipes using granulated sugar
• Recipes using butter
• Recipes using wheat flour
• Recipes for cookies
• Recipes using nutmeg
• Recipes using vanilla
• Recipes using cinnamon
• Recipes using cocoa powder
• Recipes using brewed coffee