Soft Spice Cookie

• 3 eggs
• 1 cup (230 g) shortening or butter
• 1 pinch of salt
• 1½ tsp Vanilla
• ½ tsp Lemon Extract
• 1 tbl Cinnamon
• ½ tsp Nutmeg
• 3 tbl Cocoa Powder
• 3 tbl Coffee
• 1 cup (200 g) white granulated sugar
• 2 tsp (10 g) baking powder
• 2–3 cups (250–375 g) flour
• Cinnamon-Sugar, as needed for topping.

Ingredients for 14 servings (980 g) · the original recipeShow how each ingredient was counted

Method

1. 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. 2

   Mix in the sugar, then add the salt to the liquid mixture.

3. 3

   Mix in vanilla extract, lemon extract, coffee, cinnamon, nutmeg, and cocoa powder.

4. 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. 5

   Make balls and place onto a greased or parchment-lined pan.

6. 6

   Top each cookie with a generous amount of cinnamon-sugar.

7. 7

   Bake in a 175°C (350°F) over for between 15-20 minutes.

   Oven