Cappuccino Squares

The recipe for "Cappuccino Triangles" caught my eye in my tiny Good Housekeeping Bake Sale cookbook. A mistake in the recipe also caught my eye...zero in on a missing step!

Tisk tisk!  The recipe turned out well with my addition, though, and they were a hit when I brought them to school.  I used an immersion blender to make my glaze, which came out lighter than expected.  Although the original recipe calls for instant espresso powder, I substituted coffee granules instead.  Enjoy!


Cappuccino Squares

Ingredients
For cookie bar:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter
• 2 teaspoons instant coffee granules
• 1 1/4 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs

For glaze:

• 3 teaspoons milk or water
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee granules
• 1 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F. Spray 13" x 9" metal baking pan with cooking spray.
2. Prepare cookie bar: In a small bowl, whisk flour, baking powder, salt, and cinnamon. In a saucepan, melt butter with coffee over low heat. Remove saucepan from heat. Wait until butter mixture is lukewarm before adding sugar, eggs, and vanilla. Whisk until combined.
3. Use a rubber spatula to stir in flour mixture until blended.
4. Spread dough evenly in prepared pan. Bake until totthpick inserted 2 inches from edge of pan comes out clean, 27 minutes. Cool completely in pan on wire rack.
5. Prepare glaze: In small bowl, whisk or use immersion blender to combine milk, vanilla, and coffee. Next, add confectioners' sugar and cinnamon until blended. Spread glaze evenly over cookie bar with a small spatula.
6. Put pan in the refrigerator and let glaze set for at least 30 minutes. Set at room temperature for 10-15 minutes before cutting squares and serving.