The Coffee Heart Cookies are really delicious and easy to make. These little cookies are made with my coffee shortcrust pastry and have an aroma that instantly lifts your mood — ideal to start the day on the right foot. You can enjoy them as they are, simple and tasty, or garnish the surface with a bit of hazelnut spread like I did to make them even more special. They are perfect for breakfast and more, also great for a sweet afternoon break.
Come along with me and let’s start baking.
Good recipe Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Cooking time: 10 Minutes
- Portions: 6Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Coffee Heart Cookies
- 350 g all-purpose flour (about 2 3/4 cups)
- 30 g brewed coffee (about 2 tbsp (≈1 fl oz / 30 ml))
- 100 whole cane sugar (or granulated — about 1/2 cup packed)
- 2 eggs
- 90 g neutral vegetable oil (about 6 1/2 tbsp (≈3/8 cup))
- 8 g baking powder for desserts (about 2 tsp)
Tools
- 1 Cookie cutter heart
- 1 Whisk
Steps for the Coffee Heart Cookies
In a bowl, beat the eggs with the sugar, then add the coffee and the oil. Finally add the flour and the baking powder and mix well until you form a dough. If needed, add a bit more flour: the dough should be workable and not sticky.
Once you have the dough, roll out the pastry to a thickness of about 5 millimeters (about 3/16 inch); remember it will rise a bit in the oven because of the baking powder. Then cut out the shapes you prefer; I used my beloved little hearts.Once ready, place them on a baking sheet lined with parchment paper and bake in a preheated conventional oven at 356°F (180°C) for 10 minutes.
The little cookies are ready to enjoy once they have completely cooled. You can place half a teaspoon of hazelnut spread (or your preferred spread) in the center; jam or preserve work well too. I placed just a single hazelnut on top, but you can decorate as you like. I hope you enjoyed this recipe. See you next time!
Storage for the Coffee Heart Cookies
Regarding storage, these Coffee Heart Cookies stay fresh for about one week. The secret is to store them in a tin or an airtight container, so they’ll keep all their coffee aroma and perfect texture.
FAQ (Questions & Answers)
Can I use instant coffee?
Yes, you can dissolve a teaspoon of instant coffee in a little hot water or directly into the egg, which will give your cookies an even more intense coffee aroma.
Can I replace the oil with butter?
Certainly! If you prefer butter, use about 1/2 cup (1 stick, ~4 oz / 110 g) cold from the fridge instead of the 90 g of oil. Work it quickly with the sugar until you obtain a creamy texture. In this case, let the dough rest in the fridge for 1 hour.
