Do you love coffee? Yeah, me too. I don’t mean that in a casual “yeah, I love coffee” kind of way; I. Love. Coffee. We’re hot & heavy. It’s a torrid love affair that has no end in sight. I once (foolishly) thought I should give up coffee… Why, you ask? Well, I thought I should get off caffeine, or rather it should get out of me. Then, after 3 absolutely miserable weeks, I had a revelation of sorts. I don’t really drink (I’m usually a 2 drink max kind of girl), I’ve never had a cigarette in my entire life and I don’t do drugs. Pretty boring, I know… So, here’s where I decided that coffee and I are lifelong partners; I don’t do anything else! Everyone has a vice and dammit, coffee was going to be mine!
When I heard about this book “Passion for Coffee” by Patricia McCausland-Gallo, I was intrigued. If I could use one of my favorite things in all the world in a variety of ways: I’m in. I sat on the couch, obligatory cup of joe in hand, devouring these pages. The author is so thoughtful about the use of coffee in so many applications; from sweet to savory, drinks to desserts, hot and cold, etc…
There are easily a dozen recipes in this book that I have marked to try, I’m sure you will find that many as well. It is a wealth of knowledge and information on the topic of coffee and how best to utilize it.
The recipe I chose was a butter cookie with coffee. Combining coffee and cookies sounded like a winning combination! I made the recipe twice, the second time to test it out on friends. Most of them liked it. The texture is slightly less crumbly than a “sandy” type of cookie and it is very buttery with a subtle coffee flavor. I thought they were a great treat to have with a cup of coffee. The deciding factor in choosing this recipe was this: it’s a handful of ingredients, which most of us already have on hand. This recipe is a great “go-to” when you want to whip up a little something sweet without making a special trip to the store.
So, pour yourself a cup of coffee and sit down with a copy of this book and enjoy a cookie or two.
- 1/2 lb clarified butter
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp. granulated instant coffee, or espresso
- Preheat oven to 325. Lightly spray 2 (or more) baking sheets with nonstick spray.
- (I used parchment paper instead)
- Beat the butter in an electric mixer on medium speed for 2 minutes.
- Sift the powdered sugar into the mixer bowl, and continue to mix for 8-10 minutes. Mix in the vanilla extract.
- In a medium bowl, mix the flour and coffee. Reduce speed to low and add to the mixer bowl. Beat only to incorporate, no more than 1 minute. It will be a dry, textured dough.
- Scoop out 1 tablespoon portions, place on baking sheet and flatten slightly with your hand.
- Bake for 15 - 20 minutes, until lightly golden. Set aside to cool 5 - 10 minutes.
- Store in containers for up to a week.
The only issue I had both times was the yield. According to the recipe, I should've had 80 cookies. I ended up with about 20.
I used a slightly larger scoop than 1 tablespoon (the portion in recipe) and did not cut in half, which they did.
Adapted from Passion for Coffee
Disclosure: I was sent a complementary copy of Patricia McCausland-Gallo’s Passion for Coffee to review. All links to purchase the book on Amazon are affiliate links. Recipe reprinted with permission from Creative Culinary Works/Favorite Recipes Press.