Recipe can be founded @ Zesty South Indian Kitchen
For coffee sugar cookies
What you need
All purpose flour: 1 cup
Freshly ground coffee: 1 tablespoon
Brown sugar: 1/3 cup + 1 tablespoon (I used muscavado sugar)
Baking powder: ¼ teaspoon
Salt: 1/8 teaspoon
Egg: ½ of one egg
Butter: ¼ cup (½ stick of butter)
Vanilla extract: 1/2 teaspoon
How I made
In a medium bowl, whisk together flour, coffee, baking powder and salt. Set aside. In a large bowl, beat butter, sugar and vanilla with an electric mixer at medium speed until light and fluffy. Beat in half of one egg until well blended. Add flour mixture and beat on low speed until combined. Divide dough into a disc. Wrap in waxed paper and chill until firm, at least 1 hour or overnight.
Preheat oven to 350°F. Working with one disc of dough at a time, roll out dough on a floured surface or using a Ziploc bag, place the dough one half and cover them with other half and spread the cookie dough until 1/4-inch thick and cut out cookies with floured heart shaped cookie cutters. Transfer cookies to non-stick foil lined baking sheets, spacing them 1 inch apart.
Bake until just golden around the edges, 9 to 10 minutes. Transfer cookies to a wire rack to cool and then decorate as desired. Store in an airtight container at room temperature until it is consumed.
For chocolate covered strawberries
Strawberry: 10 no
Hershey’s bliss chocolate:5 no
White chocolate morsels: ¼ cup ( I used nestle)
Oil: 1tablespoon (I used canola oil)
How I made
In a double boiler heat chocolate with oil until it melted and become smooth and runny.
Dip the strawberries and swirl them in the chocolate so that it gets well coated, set aside in aluminum foil or parchment paper. Keep it in refrigerator until chocolate sets.
Enjoy as much you wish.