marsha-tbay
Well-known member
I'm not a coffee drinker or coffee lover but I love coffee ice cream, coffee frozen drinks, etc. I thought these cookies sounded good. I don't care for hazelnuts so when I make these, I'll definitely use a different nut. This recipe was shared by Carol in the vegetarian group.
Slice 'n' Bake Coffee Cookies
I freeze one log and cook the other, before cooking the frozen log let
it defrost then slice. Great cookie even the kids like these.
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup toasted and skinned whole hazelnuts, chopped
1/4 cup sugar
1 tablespoon hazelnut-flavored instant coffee granules
Beat butter at medium speed of an electric mixer until creamy; gradually
add 1 cup sugar, beating well. Add egg and vanilla, beating until
blended.
Combine flour, baking powder, and salt; add to butter mixture, beating
well. Stir in hazelnuts. Divide dough in half; shape into 11" logs.
Combine 1/4 cup sugar and coffee granules; stir well. Roll each log in
sugar mixture, coating heavily. Wrap each log in wax paper. Chill logs
until firm.
Cut dough into 1/4" thick slices, and place on ungreased cookie sheets.
Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Remove
to wire racks, and cool completely. Store in an airtight container up to
1 week.
Yields 6 dozen.
Slice 'n' Bake Coffee Cookies
I freeze one log and cook the other, before cooking the frozen log let
it defrost then slice. Great cookie even the kids like these.
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup toasted and skinned whole hazelnuts, chopped
1/4 cup sugar
1 tablespoon hazelnut-flavored instant coffee granules
Beat butter at medium speed of an electric mixer until creamy; gradually
add 1 cup sugar, beating well. Add egg and vanilla, beating until
blended.
Combine flour, baking powder, and salt; add to butter mixture, beating
well. Stir in hazelnuts. Divide dough in half; shape into 11" logs.
Combine 1/4 cup sugar and coffee granules; stir well. Roll each log in
sugar mixture, coating heavily. Wrap each log in wax paper. Chill logs
until firm.
Cut dough into 1/4" thick slices, and place on ungreased cookie sheets.
Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Remove
to wire racks, and cool completely. Store in an airtight container up to
1 week.
Yields 6 dozen.