Coffee Bean Cookies Food

COFFEE BEAN COOKIES

Steps:

• In a mixing bowl cream together the room temperature butter and the powdered sugar using a whisk. Add the egg yolk and room temperature ristretto (espresso) coffee and whisk to combine.
• Sift together the flour, cocoa powder, and vanilla powder and add to the bowl. Fold everything together with a rubber spatula and pour onto a lightly floured surface. Knead lightly just to make sure there are no flour pockets and everything is well combined. Shape into a ball and wrap tightly in plastic wrap. Place in the fridge for one hour.
• Remove from the refrigerator and take off the plastic. Divide in half or quarters (depending on your table size) and roll out a log about 2 cm in diameter. Cut pieces out every 1.5 cm. You'll be able to make about 36-40 total cookies.
• Roll a piece into a ball between your palms in a circular motion. Then roll between your palms once in an up down motion to turn the ball into an oval. Use your thumb and forefinger to squash the ends flat, and place the cookies on a silicone or parchment lined baking tray.
• Use a very thin knife to bisect the cookie balls a little less than half way down. If you don't have a super thin knife, then don't go as deep.
• Place the tray into the freezer for 15 minutes. Preheat your oven to 165 Celsius on convection.
• Take the cookies tray out of the freezer and place in the oven about 20 cm (8 inches) from the top. Bake for 12 minutes exactly, then remove the tray and place on your counter top. Let rest for 5 minutes before removing them from the tray.

COFFEE BEAN BARK

Steps:

• Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.

MACADAMIA-COFFEE BEAN COOKIES

Steps:

• In a large bowl, beat the cookie mix, egg, oil and water until blended. Stir in coffee beans and nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

COFFEE BEAN COOKIES

Steps:

• 1. In a small bowl stir together coffee crystals and milk until crystals dissolve; set aside.
• 2. Meanwhile, in a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, vanilla, and the milk mixture. Stir in any remaining flour with a wooden spoon. Cover and chill dough about one hour or until easy to handle.
• 3. Shape dough into one inch balls. Shape balls into ovals. Press the thin edge of a wooden spoon (or a chopstick) lengthwise into the top of each oval., forming an indent that resembles those found on coffee beans. Place on inch apart on ungreased cookie sheet.
• 4. Bake in a 350 F oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.