Coffee Bean Cookies
These delightful little nibbles look exactly like their namesake! According to the author, they go great with afternoon tea/coffee.
The original recipe is from abroad, where they (thankfully!) measure things by weight, not volume. I recommend doing this recipe by hand, as the amount is too small for a stand mixer to be worth it.
The original recipe is from abroad, where they (thankfully!) measure things by weight, not volume. I recommend doing this recipe by hand, as the amount is too small for a stand mixer to be worth it.
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180 grams Flour AP
35 grams Cocoa Powder dutch process 105 grams Butter A bit less than 1/4 tsp salt 90 grams Powdered Sugar aka confectioner's sugar 1 Egg Yolk 2 tbsp Espresso or even better, if you can, a ristretto 5 grams Vanilla Powder |
In a mixing bowl cream together the room temperature butter and the powdered sugar using a whisk. It will feel like it's not coming together, but just keep at it. Whisk it until it's nice and fluffy. Add the egg yolk and room temperature ristretto (espresso) coffee and whisk to combine.
Sift together the flour, cocoa powder, and vanilla powder and add to the bowl. Fold everything together with a rubber spatula and pour onto a lightly floured surface. Knead lightly just to make sure there are no flour pockets and everything is well combined. Shape into a ball and wrap tightly in plastic wrap. Place in the fridge for one hour. Remove from the refrigerator and take off the plastic. Divide in half or quarters (depending on your table size) and roll out a log about 2 cm in diameter. The cold dough will crumble, so you may need to knead the dough in your hands for a bit to warm it up and make it pliable. Cut pieces out every 1.5 cm. You'll be able to make about 36-40 total cookies. Try to avoid getting too much flour on your dough, as that will make the final cookie look white. Roll a piece into a ball between your palms in a circular motion. Then roll between your palms once in an up down motion to turn the ball into an oval. Use your thumb and forefinger to squash the ends flat, and place the cookies on a silicone or parchment lined baking tray. Using a very thin knife, make a cut about 1/3 of the way through the cookie to give it that coffee bean look. Don't go too deep or the cookies will just split in half as they bake. Place the cookies in the freezer for 15 minutes. Meanwhile, preheat your oven to 325° and set the rack on the middle position. Remove the cookies from the freezer and bake for 12 minutes. Rest the cookies on the cookie rack for at least 5 minutes before removing them to a cooling sheet. Cookies can be kept in an airtight container on the countertop for up to one week. |
Source
Notes:
Notes:
- Using a ruler, I cut the dough to the sizes the author recommended, but my cookies definitely looked smaller than theirs. The bite size versions are cute as a button, but larger ones might also work.