Back in the 1970’s, ladies would take turns hosting coffee gatherings in the afternoons and that’s where my grandmothers forged a lifelong friendship. Since both my parents worked, my grandmothers looked after me. I was (reputedly) a handful. The local supermarket had affectionately dubbed me The Earthquake. Even so, I hold both grandmothers partially responsible since they offered me milk spiked with instant coffee with loads of sugar. Chocolate is the best companion for coffee and, so there’s no better way to enjoy an afternoon break than with Coffee Bean Cookies. These delicate butter cookies are as delicious as they are cute. Their aroma is intoxicating, filling your entire kitchen with memories of the best mocha latte you ever had.
Back to Basics
The older I get, the more I like old fashioned things. You know, the simpler life, like giving the noisy dishwasher the night off and soaking my hands in soapy water, washing dishes while crickets serenade outside my kitchen window. The same goes for baking. My electric mixer has been in the shadows lately, because I really enjoy mixing the batter by hand, the way my grandmothers did. There’s no noisy motor running, no bowl skidding off the lock and dusting the entire kitchen with flour. I take my time, slowly turning the spoon through the soft dough.
Coffee Bean Cookies
Makes: 5 dozen 1-inch cookies
Prep: 12 mins
Chill: 30 mins
Oven: 350 *F
Bake: 12-14 mins
Note: These sweeties will plump up and double in the oven. So be sure to leave plenty of room between them on the baking sheets.
2 sticks butter, @ room temp
1 1/2 cups powdered sugar
1/2 cup brown sugar
2 free-range eggs, @ room temp
4 Tb hot coffee
2 tsp vanilla
2 cups flour
1/2 cup cocoa powder
2 pinches of salt
Line 2 cookie sheets with parchment paper and set aside.
Cream butter and sugars.
Add eggs, coffee and vanilla.
Mix til smooth.
Place a sieve over mixing bowl and add flour, cocoa powder and salt.
Sift over bowl.
Mix just until the dry ingredients have disappeared into the batter.
Cover in plastic and chill til ready to bake, at least 30 mins.
Use a melon-baller to take teaspoons of dough.
Roll into a ball, then roll back & forth to form a plump log.
Place 1-inch apart on prepared baking sheets.
Preheat oven to 350*F.
Use the flat side of a butter knife to cut a line down the center of each.
Transfer to hot oven and bake 12-14 mins, til fragrant.
Remove from oven and allow cookies to remain on baking sheet 10 mins before transferring them to a metal rack to finish cooling.
Dust with powdered sugar, if desired.
Store in an airtight container at room temp for 1 week…that is, if they last that long!