Espresso Cookies: Sweets that perk you up STEVE RUSSELL/TORONTO STAR For maximum flavour use espresso or another dark roast bean. (Dec. 4, 2008) Email story
Don't underbake these cookies: they should be very crisp and have a crumbly texture. For maximum flavour, use espresso or another dark roast bean, and grind them to a flour-like consistency. You can substitute 1 teaspoon of vanilla extract for the coffee liqueur. Espresso Cookies 1-3/4 cup all-purpose flour, sifted 1 tbsp finely ground coffee beans, preferably dark roast 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 3/4 cup unsalted butter, at room temperature 1/2 cup sugar, plus more for rolling 1/2 cup light brown sugar 2 tsp coffee liqueur 1 large egg, at room temperature 40 whole coffee beans, preferably dark roast In medium bowl, combine flour, ground coffee, baking soda, baking powder and salt; set aside. In stand mixer fitted with paddle, mix butter and sugars on low speed for 30 seconds. Raise speed to medium-high and beat until fluffy, about 2 minutes. Turn speed to low and add coffee liqueur and egg, mixing until combined. Slowly add dry ingredients. Line two baking sheets with parchment paper. Form heaping tablespoons of dough into balls and roll in sugar. Place slightly more than 2 inches apart on trays and flatten. Place a coffee bean on each cookie. Bake in 350F oven on middle rack until golden brown and no longer puffy, about 15 minutes. If pans won't fit side by side on middle rack, use top and middle, switching trays halfway through baking. Cool before storing in airtight container for up to 1 week. Makes 40 cookies. Helen Whitehead, C N D List Moderator email: h...@sympatico.ca --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
