Bready or Not: Coffee and Butter Cookies
When I was a teenager, I hated Martha Stewart. The very sight of her made me roll my eyes and gag. I mean, come on. The prim haircut. The obsessive from-scratch crafting. The valium voice. She was so... so... manically domestic.
My eighteen-year-old self would be appalled that the thirty-two-year-old me has subscriptions to both Martha Stewart Living and Everyday Food and that I thoroughly enjoy them both.
I flipped through an issue of Living earlier this year and saw a recipe for Dad Sugar Cookies. I was intrigued. I read the ingredients. I saw mention of poppy seeds and cringed. Poppy seeds are okay, but how often do I use them in recipes? Never. Do I want to buy a whole bag of them just to use 3/4 teaspoon in a recipe? No!
So I got to thinking about substitutes and thought of the Irish Coffee Bars I made a few months back. The coffee granules in that recipe gave the bars a beautiful speckled look and a fresh taste. I figured coffee would do the same in cookie form.
What'd you know? It did.
This recipe creates thin, crisp cookies that taste of coffee and butter (the name suddenly makes sense!). My husband took them to work and they were a huge hit. His co-workers found that the cookies were excellent dipped in coffee--hey, coffee cookies, coffee-coffee--why not?
Coffee and Butter Cookies
Modified from a recipe in Martha Stewart Living
Ingredients:
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon fresh coffee grounds
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1. Whisk together flour, baking powder, salt, and coffee.
2. Beat butter and sugar with a mixer for about 5 minutes, until it's pale and fluffy. Add in egg and vanilla. Gradually beat in the flour mixture. If the dough is crumbly, add in water by teaspoons until it's cohesive; if it gets sticky or goopy, add more flour to balance. Divide the dough in half and form into disk shapes, then surround each in plastic wrap. Refrigerate a few hours or overnight.
3. Preheat oven to 325. Prepare a lightly floured surface, then roll out the dough one disk at a time to about 1/4-inch thickness. Cut into desired shapes.
4. Bake about 15-18 minutes, until edges of cookies are just turning golden. If you use two cookie sheets at once, rotate them halfway through. Cool cookies on wire racks.
OM NOM NOM!
My eighteen-year-old self would be appalled that the thirty-two-year-old me has subscriptions to both Martha Stewart Living and Everyday Food and that I thoroughly enjoy them both.
I flipped through an issue of Living earlier this year and saw a recipe for Dad Sugar Cookies. I was intrigued. I read the ingredients. I saw mention of poppy seeds and cringed. Poppy seeds are okay, but how often do I use them in recipes? Never. Do I want to buy a whole bag of them just to use 3/4 teaspoon in a recipe? No!
So I got to thinking about substitutes and thought of the Irish Coffee Bars I made a few months back. The coffee granules in that recipe gave the bars a beautiful speckled look and a fresh taste. I figured coffee would do the same in cookie form.
What'd you know? It did.
This recipe creates thin, crisp cookies that taste of coffee and butter (the name suddenly makes sense!). My husband took them to work and they were a huge hit. His co-workers found that the cookies were excellent dipped in coffee--hey, coffee cookies, coffee-coffee--why not?
Coffee and Butter Cookies
Modified from a recipe in Martha Stewart Living
Ingredients:
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon fresh coffee grounds
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1. Whisk together flour, baking powder, salt, and coffee.
2. Beat butter and sugar with a mixer for about 5 minutes, until it's pale and fluffy. Add in egg and vanilla. Gradually beat in the flour mixture. If the dough is crumbly, add in water by teaspoons until it's cohesive; if it gets sticky or goopy, add more flour to balance. Divide the dough in half and form into disk shapes, then surround each in plastic wrap. Refrigerate a few hours or overnight.
3. Preheat oven to 325. Prepare a lightly floured surface, then roll out the dough one disk at a time to about 1/4-inch thickness. Cut into desired shapes.
4. Bake about 15-18 minutes, until edges of cookies are just turning golden. If you use two cookie sheets at once, rotate them halfway through. Cool cookies on wire racks.
OM NOM NOM!
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