Coffee sponge drops are delicious and deeply satisfying on their own, but taste even better with a filling and chopped crystallized ginger. Spicy and sweet, crystallized ginger will add a wonderful zing!
½ cup all-purpose flour
1 tablespoon instant coffee powder
1/3 cup granulated sugar
2 eggs, at room temperature
½ cup low fat cream cheese, room temperature
¼ cup chopped crystallized ginger
1/4 teaspoon pure vanilla extract
DIRECTIONS for Coffee Sponge Drops
Preheat the oven to 375°F. Sift the flour and instant coffee powder together.
To make filling: beat together the cream cheese and crystallized ginger. Chill until required.
Combine the eggs and sugar. Beat with an electric mixer until thick and mousse-like.
Carefully add the sifted flour and coffee to te egg mixture and gently fold in with a metal spoon – (be careful not to knock out any air)
Drop the piping nozzle into the piping bag and twist, tucking the bag into the nozzle – this will prevent any filling from leaking out of the bottom. Spoon the mixture into a pastry bag fitted with a ½ – inch plain nozzle. Pipe 1 ½ -inch rounds on line baking sheets.
Bake for 12 minutes. Cool on wire rack,
Sandwich together with filling. Serve and Enjoy!
Cookies should always be cooled completely before storing.
- Piping cookies – The trick is to keep the pressure steady until the design is finished. A sudden squeeze will produce a large blob rather than an even flow.
- The key to storing cookies is to choose an airtight container. This could be a jar or tin with a tight – fitting lid or rigid plastic with a close fitting lid.