Coffee Butter Cookies

Subtly sweet and tender little two bite nuggets for National Cookie Day. The original recipe was a piped cookie but I couldn't pipe them. Either the dough was too stiff or my carpal tunnel just wouldn't let me do it. Anyhow necessity is the mother of invention and these Coffee Butter Cookies were born.

Ingredients:

2 tbsps instant coffee granules

2 tbsps hot water

1 cup icing sugar

1 cup unsalted butter, at room temperature

1 large egg, beaten

2 1/2 cups flour

1/4 cup cornstarch

1 tsp cinnamon

2 oz semi sweet chocolate

1/4 tsp shortening

1/4 cup chopped pistachios 

1 tbsp cocoa powder 

Dissolve the coffee in hot water and allow to cool. Beat the butter and icing sugar together until light in colour then add the egg. In a separate bowl combine the dry ingredients. Add the cooled coffee to the butter and icing sugar then add the dry ingredients to wet in 3 additions. Make 1" balls from the dough and place on parchment lined baking sheets. Take a mini whisk, dip it in cocoa powder then press into one side of each ball to make a star pattern. Chill 5-10 minutes then bake at 350°F for 8 minutes. Once the cookies are cooled, melt the chocolate with a little shortening. Dunk one side of the cookie into the chocolate allowing excess to drip off, then dip into chopped pistachios. Chill 15 minutes in the fridge to set the chocolate. Makes 64 cookies. 

Adapted from: jasmafusioncuisine.com

 

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