Sugar n’ Spice Coffee Slices

You don’t know how wonderful these smelled coming out of my oven!  With just the aroma of espresso and cinnamon, I knew they were good.  I could still smell them in my sleep last night!  So delicious I could barely stop taste testing (it’s in the job description).  With the first bite, I could have stopped, knowing this is one of the best cookies I have ever had, but I had to have another, and another; each bite a confirmation that this may be my favorite cookie ever.  

Just out of the oven, a bit chewy, the coffee bean warmly wrapped in the center was a nice surprise as its bitterness mixed with the sweet cookie.  Then this morning, I needed to try one cold…ok, two.  Still good.  Now they are crisp and delicious.  The trick will be to stop eating them!

For this cookie we make the dough into logs and chill for a couple of hours.  I love the process of slicing and dipping the tops into the sugar and espresso mixture.  I did not measure my slices, and I definitely cut them too thin.  The crisp cookie is beyond delectable, but my heart still wants a bit of that chewy texture to come through, thicker slices would do it.  Either way, these are not going to last long!  My son also gave his seal of approval this morning – although he prefers the ones without the coffee bean.  (Fine by me!)

In gathering ingredients, look for a finely ground instant espresso to use.  To decorate the cookie, find beautifully oily espresso beans that boast a dark, sweet, caramel flavor. 

I like to do taste tests, so I bought two varieties of instant coffee.  The Starbucks Via and a cheaper variety called Megadaglia D’Oro (found at Winco in the NW).  Both make a great cup of coffee!  Starbucks is more finely ground, so it will work better for the outside of the cookie.  While I shudder at spending almost $1 per cup for the Starbucks Via instant coffee, that $1-ish ($6.50 per 8 pack) is easy to spend on a really great batch of cookies.  On a side note, I am also thinking the Via would be a great stocking stuffer, it is really good coffee… it would be great for camping… or if you need “emergency” coffee to carry in your purse… but that is off the subject.

I will run out of these cookies soon!  I may have to make another batch for Thanksgiving.  After all, pie and coffee are a perfect combination.

Sugar n’ Spice Coffee Slices    375 degree oven, 7-9 mins per batch

  • 2 T. instant espresso coffee powder
  • 1 T. hot water
  • 1/2 C. unsalted butter, softened
  • 1/4 C. shortening
  • 1 C. sugar
  • 1/2 C. brown sugar, packed
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 1/4 t. salt
  • 1 egg
  • 2 C. flour
  • 1 t. instant espresso
  • 1/4 c. sugar
  • coffee beans (optional)
  1. Combine the 2 tablespoons of instant coffee and water, stirring until dissolved.  Set aside.
  2. Combine butter and shortening.  Beat on medium to high for 30 seconds.  Add sugars, baking powder, cinnamon and salt.  Beat until combined.  Beat in egg and coffee mixture.  Add flour.
  3. Divide dough into thirds.  Shape each portion into a  7 inch log.  Wrap with plastic or wax paper.  Chill about 2 hours, or until firm enough to slice.
  4. Preheat oven to 375.  Mix 1/4 c. sugar and 1 t. instant espresso powder, pour onto a plate for dipping the tops of cookies.  Slice dough into 3/8-inch slices.  Dip tops and place on an ungreased cookie sheet, 2 inches apart.  Press coffee bean into center of each slice.
  5. Bake 7-9 minutes.  Let stand for 1 minute on cookie sheet.  Cool on wire rack.

Makes about 48 cookies. 

Per cookie:  102 calories, 4 g total fat/2 g sat fat  (I usually count calories on Monday morning, then give up by about 1 pm)

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