NOTE: I made them without the chocolate topping and they were delish!!! Great cookie with tea or coffee or even maybe hot cocoa. A bit heavy which is kind of good because you feel satisfied after 2. I also didn't make shapes. I just rolled the dough into a log, then chilled it, then sliced the cookies, nice and thin. mmmmm
Ingredients
2 tsp (10 mL) instant coffee granules
1 tbsp (15 mL) vanilla
1/4 tsp (1 mL) cinnamon
Pinch salt
1 cup (250 mL) butter
3/4 cup (175 mL) packed brown sugar
2-1/2 cups (625 mL) all-purpose flour
2 oz (60 g) white chocolate, melted
45 chocolateespressobeans
Preparation:
In small bowl, dissolve coffee in vanilla. Stir in cinnamon and salt.
In large bowl, beat butter with sugar until fluffy. Beat in coffee mixture. Stir flour into batter in 2 additions, blending with hands if necessary. Divide in half; press into discs and wrap in plastic wrap. Refrigerate for about 4 hours or until firm. (Make-ahead: Refrigerate for up to 24 hours.) Let come to room temperature.
Line rimless baking sheets with parchment paper or grease; set aside.
Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to scant
1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutter, cut out shapes; place on prepared pans, about 2 inches (5 cm) apart.
Bake in centre of 350°F (180°C) oven for about 12 minutes or until lightly browned on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool
completely.
With small spoon, dab each with melted chocolate; press espresso bean on top. Let stand until chocolate is firm. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
3 comments:
I want cookies!!!!!!
You had espresso beans handy?
who doesn't?
;-)
no, i made them without the toping of chocolate with the bean. just the waffer/cookie part. i found they were rich and sweet enough without the chocolate.
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