coffee bean cookies.
note: this recipe is adapted from the shortbread cookie recipe in the tartine: a classic revisited cookbook. these cookies are vanilla shortbread cookies with coffee shortbread cookies. makes about 20 coffee bean cookies
ingredients
1/2 cup + 1 tbsp (128g) unsalted butter, room temperature
2 3/4 tbsps (35g) granulated sugar
1 tsp vanilla extract
1 cup (130g) all-purpose flour
1/3 cup (78g) corn starch
1/4 tsp salt
coffee bean cookies
1/2 tsp coffee extract
1/4 tsp cacao powder
1 egg for egg wash
tools
wooden spoon, rubber spatula, or stand mixer with paddle attachment
mesh sieve
plastic wrap
parchment paper
rolling pin
coffee cup shaped cookie cutter
paring knife
baking sheet
whisk
wire rack
steps
cream butter & sugar (add vanilla extract as well) in a stand mixer with paddle attachment for about 5 minutes until light and fluffy. alternatively, you can use a wooden spoon or rubber spatula
sift flour, corn starch, & salt into fluffy butter, then mix on low until just combined
in a separate bowl, set aside a small amount of dough (about 15g, i had about 190g of dough total) for coffee cookies. add in coffee extract and cacao powder, then mix well
wrap vanilla shortbread cookie dough and coffee bean shortbread cookie dough separately in plastic wrap and chill in the fridge for at least 30 minutes. i put them in the fridge for 20 minutes and in the freezer for 10 minutes
once doughs are quite firm but still malleable, roll out doughs on parchment paper (about 1/2โ thick or thinner). put doughs on a baking sheet and freeze for 10 minutes
cut vanilla shortbread cookie dough into coffee cup shapes using coffee cup cookie cutter. combine and roll out left over dough - dough will soften, so make sure to chill before rolling out and before cutting out shapes
take a pea size amount of coffee bean cookie dough and roll into an oval egg shape with your fingers
place all coffee cup cut outs and coffee beans on a baking sheet and freeze for 10 minutes before assembling
assemble coffee bean cookies:
beat egg for egg wash and brush a tiny bit on the back of cookie beans with your finger - the egg wash will act as the glue. then place coffee beans in the middle of coffee cups
using a knife or any object with a sharp edge, gently make an indent in the middle of coffee beans to create the coffee bean look
chill assembled cookies for another 30 minutes in the freezer before baking. preheat the oven to 350F
bake for 12 minutes, until edges are slightly brown
let cookies cool slightly on baking sheet
enjoy!
notes
this shortbread cookie recipe is super versatile! feel free to use whatever cookie cutter you have, different food coloring, different flavors, etc.
to prevent cookies from spreading in the oven:
make sure the butter is at room temperature before making the dough
make sure the dough is chilled for an adequate time after rolling the dough out and cutting out the shapes, and before popping them in the oven
these cookies are super delicate. handle with care!
video
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