Recipe By : Simple Desserts by Ken Haedrich
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Instant coffee
1 tb Water -- boiling
1 c Unsalted butter --
- at room temperature
1 ts Vanilla extract
1 1/3 c Unbleached all-purpose flour
2/3 c Confectioners' sugar -- plus
- extra for dredging (optional)
2 tb Corn starch
1/4 ts Salt
1/8 ts Ground cinnamon
Put the coffee in a small custard cup or ramekin. Pour the boiling
water out of the kettle into your measuring spoon, then immediately
pour it over the coffee. Stir with a spoon to dissolve the coffee.
Cool for 5 minutes.
In a bowl, cream the butter with the vanilla extract. Blend in the
dissolved coffee.
In another bowl, sift together the remaining ingredients except
optional confectioners' sugar. Blend the dry mix, about 1/3rd at a
time, into the butter until evenly mixed.
Divide the dough in half. Place each half on a sheet of wax paper and
shape into cylinders about 1-1/2" in diameter. Wrap them up in the
wax paper and refrigerate for at least 2 hours, or up to 2 days. You
can also overwrap the dough in a plastic bag and freeze for up to
2 months; thaw overnight in the refrigerator.
When you're ready to bake, preheat the oven to 325°F. Using a
serrated knife, slice the cookies about 1/4 to 1/3" thick and place
them on ungreased baking sheets. Bake for 25 minutes, or until the
tops feel firm to the touch.
Transfer the cookies to a rack and cool to room temperature. Dredge
the cooled cookies in confectioners' sugar if you like. Store in an
airtight container.
These cookies are especially good with ice cream. They're delicately
flavored with instant coffee, and not too sweet. If you have a coffee
grinder, brush a few of the fine grounds out of it and add them to
the dough with the dry ingredients; those coffee-brown flecks add a
classy touch.
