instant coffee cookies

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
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together sugar, butter and instant coffee.
  2. Next, add in egg yolks one at a time, followed by vanilla extract.  Mix at medium speed until well combined.
  3. Finally, turn speed down to lowest setting, add in flour, and mix until a dough just comes together.
  4. 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.)
  5. 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).
  6. Bake for ~15 minutes and cool on a rack.

2 responses to “instant coffee cookies

  1. Wow! Two of my favorite flavors—butter and coffee 🙂 Love that you used the dark instant coffee…the cookies look quite elegant!! Hope you had a great holiday weekend!

  2. Pingback: espresso shortbread cookies | a tomato in tribeca

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