Recipes from the Cookie Swap
I decided that Mary C's recipe for Espresso Biscuts was too good not to share, and I'm thinking that Mary won't mind, so I'm posting it here. If we share all the recipes, we'll have a quilting forum cookie cookbook!
MARY C's ESPRESSO BISCUITS
1-1/2 cups all purpose flour
1/2 cup Dutch process cocoa
1 Tablespoon finely ground espresso coffee beans
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioner's sugar
1 teaspoon vanilla extract
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Sift together flour, cocoa, and espresso, set aside.
Cream together butter, confectioner's sugar, and vanilla until creamy and well combined, about 3 to 4 minutes. Gradually beat in the flour mixture, scraping down the sides of the bowl occasionally.
Roll 2-1/2 Tablespoons of dough between the palms of your hands to form a ball. Place on baking sheets with cookies spaced 2 inches apart. Using a dinner fork, press tines into dough. Gently press back into a round shape if necessary.
Bake until just firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool.
Makes about 16 cookies.
I use salted butter if that's what I have. It works just fine.
2-1/2 Tablespoons of dough makes a really big cookie. I find these are so rich, that I prefer them smaller. I use a 1-1/2 oz. cookie scoop. It gives me a little over a tablespoon of dough. I get about 2 dozen when I make them this size.
These have become a family favorite over the years. A bonus is that they freeze well, so I can bake them early in the season, and have them whenever they are needed.
CLARA'S NOTES: These cookies are kind of like a shortbread consistency, with a lovely, velvety chocolate/coffee taste. They are perfect alongside a cup of coffee or tea, and very satisfying without being too heavy. YUM!