Coffee, coffee, coffee, coffee, coffee
According to Google, September 29 is International Coffee Day. Who knew coffee had a whole day devoted to itself? AND that is celebrated internationally! I mean, we all knew it already, but this just confirms it… Coffee is really dang important.
We all like to start our day with a cup… or two… or maybe even three. And it’s not crazy to enjoy a coffee flavored ice cream occasionally in the summer. And often times we prepare sweet treats to compliment our cup of joe. You know the basics: donuts, coffee cake, biscotti, ect. But sometimes, I just want to enjoy the flavor of coffee, without having to commit to a full cup or cone. It’s a real problem, isn’t it? Well don’t fret… because with this recipe, I have solved that exact problem!
These Coffee Shortbread Cookies offer a cups-worth of satisfying coffee flavor, in just two to three crumbly bites.
It has taken years of experience, innumerable tastes tests, and a bit of soul searching… but I have finally decided that shortbreads are my very favorite cookie. This definitive statement refers to both my preference in eating and in baking. I’m not going to take the time to lay out all the reasons why shortbread is the best (maybe I’ll devote an entire post to the charm of shortbread in the future), but I just ask you to open your mind and consider the possibility of their cookie superiority after you try this cookie.
This recipe is simple and easy and honestly can be turned into whatever flavor you desire. Just sub out the coffee for a couple bags of tea, some lemon zest, or maybe a little lavender, and voila, you have a brand new cookie! Though the recipe is simple, it might look a little funny as you’re mixing it up. It is a very dry dough. Once you add all the dry ingredients to the butter mixture, it’s going to look like a pile of sand. Just knead the mixture with your hands a bit and a dough ball will begin to form.
Keep working at it and the warmth from your hands will help it all stick together. Then, use your hands to roll it into a log. If you want perfectly round cookies, now is the time to get that shape, because it doesn’t budge much after it cools. I don’t care what my cookies look like, I really just care about their taste, so I don’t put too much effort into a perfect log. When your log is all wrapped up in it’s nice plastic wrap cocoon, pop it in the fridge for at least an hour. After the dough has been adequately chilled, pull the log out of the fridge, unwrap it, and slice the log into half inch cookies.
Throw those slices onto a parchment paper lined (I use silicon baking mats) cookie sheet and pop them in at 350 for 10 minutes. Once the cookies have cooled you can enjoy them as is, or dip ’em in a glaze. I did some of my cookies in a coffee glaze (half cup powdered sugar and 2 tablespoons coffee, mixed until smooth) and some were dipped in regular old chocolate almond bark. It’s all up to you and how you like your cookies. Personally, I like the chocolate dipped ones best. I suppose you could call them a mocha shortbread!
Coffee Shortbread Cookie
A simple shortbread cookie with a highly caffeinated punch
Ingredients
- 1/2 cup powdered sugar
- 1 stick butter room temp
- 1 tsp vanilla
- 1 cup flour
- 1/4 tsp salt
- 2 Tbsp coffee grounds
Instructions
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Preheat oven to 350 degrees
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Add butter to mixer and beat until smooth. Add powdered sugar and beat until incorporated. Mix in vanilla
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Mix together flour, salt, and coffee grounds
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Gently add dry ingredients to mixer and beat until combined. The mixture is incorporated when your bowl looks like a pile of lumpy sand.
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Using your hands, knead together mixture, until a ball of dough forms. This may take longer than you like, but keep the faith and keep kneading.
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Once the dough is beginning to form, roll it into a log, and wrap in plastic wrap.
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Place wrapped log in fridge, allow to chill for at least one hour
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Once chilled, remove log from fridge, unwrap, and slice log into half inch cookies
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Place cookies on a silicon baking mat lined sheet, bake at 350 for 10 minutes, or until edges are brown
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Remove from oven, allow to cool on baking rack.
Once cool, dip in glaze or chocolate or serve as-is.
There you have one charm of a recipe. It’s simple and easy, and in the end you’re going to have a batch of coffee packed, crumbly, buttery, shortbread cookie deliciousness.
This cookie inspired me to make the locket you see pictured. Do you have a favorite recipe you want to remember forever in a locket? Build it now at https://hannahmyers.origamiowl.com/locketbuilder/#!/ or shoot me a message through my Contact Me page.
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