Original recipe here from Alpineberry (recipe with my format edits below), who said this about the cookie:
"This espresso cookie is my idea of cookie perfection. I love the sandy texture and the pure flavor of the espresso. It might be somewhat strong for the coffee shy and not sweet enough for those with a super sweet tooth, but those are major pluses in my opinion."
True. It's sandy, slightly sweet, and tastes like espresso without other distracting flavors, but it's not my favorite, and I'd personally prefer to try this cookie with mini chocolate chips. My dad and the school secretaries said they liked them though. One secretary said it tastes like those See's Candies lollipops. Maybe the butterscotch one? Or the vanilla one? I'm not sure. Is there a coffee one? That would make mores sense. haha!
I didn't cut them carefully, so they came out of the oven kinda...well, imperfect. If you care about presentation and want perfectly shaped cookies, be careful when you slice the dough because they don't change much in the oven.
Espresso Cookies recipe:
(adapted by Alpineberry from Fine Cooking)
makes 28 cookies
4 ounces (1 stick) unsalted butter, softened at room temp
1/3 cup lightly packed light brown sugar
1 tsp espresso powder dissolved in 2 tsp water
1 tsp finely ground espresso beans
1 1/4 cups all purpose flour
pinch of salt
1) Cream the butter & sugar until well blended
2) Mix in the dissolved espresso powder
3) Add the ground espresso beans, flour & salt and mix until dough comes together (This is kinda tough because it's so dry)
4) Turn the dough out onto a sheet of plastic wrap
5) Form the dough into a log about 7-inches long
6) Wrap in plastic and refrigerate at least 6 hours (and up to 3 days).
7) Preheat oven to 350F
8) Cut the chilled dough into 1/4-inch slices & arrange on parchment lined sheet pans
9) Bake until the tops look dry & edges just start to brown (~12 min)
** I checked on them at around 8 minutes and kept checking until they were done.
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