a cup of coffee and some cookies on a plate
Instructions. Preheat oven to 350. Cream the butter and powdered sugar together until light and fluffy. Stir in the vanilla extract, coffee extract, salt, and coffee grounds (if using). Slowly add the flour a little at a time until the dough is no longer sticky and comes together. Stir in the salt and coffee grounds.
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Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature. Cream the butter and sugar together, then add the brewed coffee. Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined.
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Directions. Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy, 5-7 minutes; gradually beat flour into creamed mixture. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
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Place cookies on a parchment lined cookie sheet. Bake for 20-25 minutes at 325 degree Fahrenheit until lightly browned and firm. Let shortbread cool completely. Place chocolate chips and coconut oil in a microwave proof bowl. Heat on high for 30 seconds, stir well and then heat in 10 second increments stirring well between each heating until.
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Add butter to mixer and beat until smooth. Add powdered sugar and beat until incorporated. Mix in vanilla. Mix together flour, salt, and coffee grounds. Gently add dry ingredients to mixer and beat until combined. The mixture is incorporated when your bowl looks like a pile of lumpy sand.
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Preheat oven to 325F with the rack in the middle position. Line an 8 or 9 inch square baking dish with parchment paper, with at least two edges hanging over the dish (this will make it much easier to remove the cookies later). In a food processor, add the flour, sugar, salt, and coffee granules.
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Espresso Shortbread Cookies. Dissolve the 2 tsp of instant coffee in the 2 tsp of hot water to make the coffee extract. Place the 226 g butter and generous pinch of salt in the mixer bowl, and mix on medium speed until creamy (using a paddle beater - about 2 to 4 minutes).
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Instructions. Preheat your oven to 350°F. In a mixing bowl, combine the flour, sugar, and espresso powder. Add the butter to the bowl and use a hand mixer or stand mixer to mix until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thickness.
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Instructions. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add coffee, vanilla, and nuts, and keep pulsing until the dough starts to clump together, about 10-15 seconds. Do not process to the point that a large.
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Add espresso powder, vanilla extract, and salt. Whisk until smooth. Lastly, add all purpose flour and gently fold it into the mixture until it just comes together into a soft dough. On a floured silicone mat, roll the dough out until it is 1/4 inch thick. Let it rest in the fridge for 30 minutes.
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Making the dough. Add the unsalted butter to the mixing bowl of a KitchenAid or hand mixer. Mix on low for a couple of minutes, until the butter is smoothe and creamy. Add the powdered sugar, salt, vanilla, and coffee grounds, and mix until uniform at low speed. Once incorporated (scraping down the sides as necessary) increase the speed on the.
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Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through. Step 5: Cool in the tin, then cut into 12 bars. Step 6: Microwave the chocolate on high for 30 seconds, or until just melted. Dip the base of chocolate covered coffee beans (or chocolate sweets) in the chocolate and arrange 3 on top of each coffee.
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Wrap and chill for half an hour or longer, until very firm. Preheat the oven to 160*C/325*F/ gas mark 3. Line a couple of baking sheets with baking paper. Cut the log into thick slices and place slightly apart on the prepared baking sheet. Bake for 20 minutes until beginning to turn brown.
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Instructions. Preheat oven to 375 degrees and line two cookie sheets with parchment paper. In a small bowl whisk together the flour and cornstarch and set aside. Whip the butter, both the sugars, salt, and instant coffee (½ tsp for a milder taste, ¾ for a stronger one) together till nice and fluffy, 3-4 minutes.
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When you need a treat for brunch, bake some of these coffee-flavored shortbreads. The chocolate drizzle is surprisingly easy to do. —Dixie Terry, Goreville, Illinois
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The process of making these cookies is also quite easy. Simply mix together the dry ingredients, add in the butter and coffee, and mix until a dough forms. Then, roll out the dough and cut it into your desired shapes. You can even use a coffee cup-shaped cookie cutter for an extra touch of coffee-themed fun.
