grownup cookies: {2-in-1} honeyed espresso buttons

by Chen

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I love cookies. I am occasionally a coffee lover.

Morning snacking is essential to me, and it is delightful to have some good cookies along with a cup of full-bodied coffee. These cookies include both.

I sort of stole the idea of traditional Chinese walnut cookies to achieve the similar sanding and crumbling texture. The fresh grounded coffee beans (dark-roast) gave the cookies a distinguished bitter aftertaste, which helped them to “grow up”.

honeyed espresso buttons
Makes about 4 dozens

1 stick butter, room temperature
1/2 cup mild honey
1/2 tsp vanilla

2 1/4 cups flour
1 tbsp fresh grounded espresso powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat the oven to 400F. Line two baking sheets with lightly greased aluminum foil or parchment paper.

In a bowl, whisk together the flour, espresso powder, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream together the butter, honey, and vanilla. With the machine running on low speed, slowly add the flour mixture to the butter mixture. Continue to mix into a firm dough.

Using your hand to shape the dough into 3/4-inch-diameter balls and place them on the prepared baking sheets, leaving 1-inch space in between. Gently press the balls down. Bake for about 10 to 15 minutes or until the top is lightly browned. Rotate the baking sheets half way through. Let the cookies cool completely before serving.

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