Coffee Bean Meltaways
- Yield: about 160 pieces
- Hands On 1 hr
- Chill overnight
- Total Time 25 hrs
If you've ever made butter mints, you'll recognize this no-cook powdered sugar mixture. The coffee flavor comes from instant espresso powder, which is widely available online and at specialty stores. It's richer and better-tasting than ordinary instant coffee.
cream cheese, softened
instant espresso powder, dissolved in 1 teaspoon hot water
unsweetened cocoa powder
- In a large bowl, beat cream cheese and butter with an electric mixer until combined; beat in the dissolved instant espresso powder and cocoa. Gradually beat in as much powdered sugar as you can; knead in remaining sugar.
- Divide mixture into four portions and loosely cover with plastic wrap to prevent drying. Roll one portion into a 12-inch rope that is about 1/2 inch in diameter; cut into 1/4-inch slices with a sharp knife. Roll pieces into ovals and use a toothpick to make an indentation down the center of each, to look like a coffee bean. Repeat with other three portions. Arrange on baking sheets lined with parchment paper. Cover with paper towels; chill overnight. Chill in an airtight container for up to 2 weeks or freeze for up to 1 month.
(Coffee Bean Meltaways)vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, cal. (kcal) 28, Fat, total (g) 1, chol. (mg) 2, sat. fat (g) 0, carb. (g) 6, Niacin (mg) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, sodium (mg) 6, sugar (g) 6, Potassium (mg) 2, pro. (g) 0, calcium (mg) 1, vit. A (IU) 22, iron (mg) 0