Coffee cookies are small, crumbly delights to serve with after-dinner coffee. Fragrant, indulgent and pleasing to the eye, these coffee cookies are also perfect to give as a gift in a pretty bag. They’re very easy to make! Come on, let’s go to the kitchen and get to work!
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours 15 Minutes
- Preparation time: 25 Minutes
- Cooking time: 15 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. The quantities of this shortcrust dough are suitable for use with cookie stamps or decorated rolling pins. If you use a classic recipe or change the proportions, the design may disappear during baking. You will get about 40–50 cookies depending on the cutters used.
- 2 1/2 cups 00 flour (all-purpose flour)
- 10 1/2 tbsp butter (cold)
- 3/4 cup powdered sugar (confectioners')
- 0.35 oz instant coffee
- 1 egg (room temperature)
- 1 pod vanilla bean
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Rolling Pin with adjustable thickness rings
- 2 Baking Sheets perforated
- 2 Cookie Stamps for cookies
Steps
In a bowl, beat the egg and dissolve the instant coffee well into it. Transfer to the bowl of the stand mixer fitted with the paddle attachment together with all the ingredients and mix until compact and well combined: flour, powdered sugar, cold butter in pieces and the seeds from the vanilla bean.
Take the dough and work it briefly on the work surface to form a slightly flattened rectangular loaf. Wrap it in plastic wrap and refrigerate for two hours.
After resting, place the loaf on a lightly floured work surface and, using rolling-pin rings set to 6 millimeters (about 1/4 inch), roll out the shortcrust to the correct thickness, cut with the cookie cutters and place the cookies on the perforated baking sheets. Return the sheets to the refrigerator for 15 minutes and then bake the cookies in a preheated oven at 356 °F for fifteen minutes.
Notes
The shortcrust pastry recipe is always that of Miriam Bonizzi
If you prefer, you can make the shortcrust in a food processor: simply put all the ingredients in and pulse until the dough comes together.
