“Behind every successful woman is a substantial amount of coffee.”
Stephanie Piro
Yesterday was a busy day; I loved it. I made these scrumptious coffee cookies & a ‘Citrus Olive Oil Cake’…both from Cafe Fernando’s. This yummy food blog has the most beautiful collection of recipes & lovely pictures. More about the cake in another post…it was delicious too.
Have been dying to make cookies ever since I saw them there. It’s a recipe Cenk tried from Alice Medrich’s book Pure Dessert…a book which is full of simple and delicious recipes that focus on pure flavor. The amount of butter was the only deterrent, but I thought…What the heck! Once in a while you gotta cross the limit. O boy…the smell of freshly ground coffee put me on another level altogether. These are different from any cookies I’ve ever made….almost like a coffee shortbread. Nutty, crisp, coffee flavoured & buttery. The coffee is not overpowering at all, & the sugar is on the lower side. NICE!! Even the kids loved them; (I gave them just 2 each because coffee aint good for kids)….as Bart Simpson says…”Coffee is not for kids“!
Here’s my recipe which I adapted from the one posted at Cafe Fernando’s.
Ingredients:
Flour – 2 cups
Walnuts – 1 cup
Sugar – 3/4 cups
Salt – 1/4 tsp
Butter – 3/4 cup / chilled & roughly cut up
Fresh ground coffee beans- 3 tsps
Coffee Essence – 1 tsp
Coffee beans – 40-50 to put on top
Method:
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Put the walnuts + flour + sugar + salt in a food processor & pulse until walnuts are finely ground.
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Add 2 tsps coffee powder. Pulse briefly.
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Add chilled butter & pulse again till breadcrumb like mixture forms.
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Add the coffee extract & vanilla essence & pulse just until the dough begins to form lumps around the blade.
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Take out & pull together to form a dough; knead briefly to make smooth.
- Roll into logs (I made a square & a round log), wrap in clingwrap & chill for at least 2 hours or overnight.
- Preheat oven to 180 degrees C. Keep 2-3 ungreased cookie sheets ready.
- Take logs out & slice 1/4″ apart. Push a coffee bean firmly in the centre of each cookie. Roll the edges of a few in the remaining ground coffee if you like.
- Bake for about 15 minutes till light brown.
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Cool on cookie racks. Store in airtight tins. These stay good for a month!
PLAIN OR GROUND…
…I LOVE THEM!
“Given enough coffee, I could rule the world.”