I really enjoy turning to old recipes for inspiration. This one comes from McCall’s Cookie Collection.
When I started gathering the ingredients though I noticed that there were some things missing like salt, vanilla and a leavening ingredient so the following is my personal recipe.
For the cookies you will need 1/2 cup of room temperature butter, 1/2 cup white sugar, 1 egg, 2 tbsp instant espresso, 1/4 cup milk, 1 tsp vanilla and 1 1/2 cups flour, 1/4 tsp salt and 1/2 tsp baking powder sifted together.
Cream butter and sugar together.
Add the egg.
Add the vanilla.
Dissolve instant espresso with 2 tbsp of hot water. Stir into butter mixture.
Beat in some of the flour and then…
Some of the milk.
You want to finish with the flour mixture.
Divvy the dough into heaping tsp on parchment-lined baking sheets.
Bake in a 375F preheated oven for 8-9 minutes. Cool on wire rack.
On their own these cookies were OK but I decided to use the glaze from the original recipe. Sift 2 1/4 cups icing sugar. I also added a pinch of salt.
Add 1/4 cup cold coffee.
Add in 3 tbsp of melted/soft butter and 1 tbsp cocoa powder.
I used a hand mixer to slowly bring things together and then glaze the cookies.
That is better! Together this works great to tie the coffee flavour together with some chocolate.
They also freeze really well which is good because I actually forgot them at home for D&D. They were a huge hit in art class which rocks and this week I hope I remember to bring them to D&D.
There is nothing better than baking for others.