have you ever wandered the aisles of whole foods looking for something to snack on without much luck? well, i was in the mood for a petite, sable-like cookie the other week and couldn’t find a darn thing to satisfy the craving.
over the weekend, i decided to bake up small batch so that i could happily nibble when the craving struck again, or when i needed a caffeine jolt.
i decided to flavour mine with instant coffee — the french carte noir brand to be precise. the instant coffee crystals don’t dissolve in the baking process, instead staying whole. it’s a bit like biting into a micro-bits of chocolate covered espresso beans sprinkled into a cookie.
Instant Coffee Cookies
(makes about 40 one and a half inch roundish cookies)
|Butter||1 stick at room temperature|
|Confectioners’ Sugar||½ cup|
|Instant Coffee||2 tbsp|
|Flour||1 ½ cups|
|Egg yolks||From 3 large eggs|
|Vanilla extract||1 tsp|
- In the bowl of your stand mixer fitted with the paddle attachment, cream together sugar, butter and instant coffee.
- Next, add in egg yolks one at a time, followed by vanilla extract. Mix at medium speed until well combined.
- Finally, turn speed down to lowest setting, add in flour, and mix until a dough just comes together.
- Pour the dough onto a piece of parchment paper and form into a log that is approximately 1.5″ in diameter. Wrap it up in the parchment paper and let it rest in the refrigerator until hard. About 2 hours. (The log will keep in the fridge for about 3 days or about 3 mos in the freezer when doubly wrapped in plastic.)
- When ready to bake, pre-heat oven to 350ºF and line a baking sheet with parchment paper. Slice the log into discs 1/4″ thick and place on baking sheet (they can be fairly close together as the cookies don’t spread much).
- Bake for ~15 minutes and cool on a rack.