Macadamia Coffee Bean Cookies Food

COFFEE BEAN COOKIES RECIPE

Steps:

• Preheat oven to 340F (170C).In a small bowl whisk instant coffee and hot water. Set aside.In a large bowl, cream together butter and icing sugar. Add egg yolk and stir until combined. Add coffee and whisk until combined. Sift in flour, cornstarch, cocoa powder and salt. Stir until incorporated and dough is formed. Refrigerate for 20-30 minutes.Scoop out 1 teaspoon of the dough and roll then using your palms, shape them gently into an oval. Arrange then on a baking tray lined with a parchment paper. Then, using a toothpick or a back of a knife press it gently along the diameter of the oval.Freeze for 10 minutes or refrigerate for 30 minutes.Bake for 12 minutes. Allow to cool on a wire rack before serving.Notes:Is cornstarch and corn flour the same?I am often asked by European visitors if cornstarch and corn flour are the same thing. Yes, cornstarch and corn flour are the same thing. The term "Cornstrach" is used in north America, while "corn flour" is used in Europe and Asia. But in America the term corn flour refers to finely ground cornmeal, so it's important not to get confused.What can we use instead of cornstarch?Cornflour gives cookies a "melt in your mouth" effect. If you do not have cornstarch on hand, you can use the same amount of all-purpose flour or cakr flour.What kind of coffee can we use?To make coffee bean cookies you can use instant coffee or if you don't have instant coffee, you can use 2 tablespoons of brewed coffee or same amount of espresso.How long can we store the cookies?The cookies can be stored in an airtight container, refrigerated, for up to 5 days.Can we make coffee bean cookies ahead of time?These cookies can be made ahead of time. You can prepare the dough, shape into coffee beans as described in the recipe and freeze in for up to 2 months. Then, defrost in the refrigerator overnight and bake as described in the recipe.More Cookie Recipes:Melt in Your Mouth Butter CookiesFrench MacaronsFudgy Brownie Cookies3-Ingredient Coconut CookiesChocolate Crinkle Cookies

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

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-CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
• Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
• In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.

SHORTBREAD MELTAWAYS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well. , Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

COOKIE SPREADS - COFFEE CHOCOLATE MACADAMIA

Steps:

• Preheat oven to 350°F.
• Grease cookie sheet and set aside.
• Combine, flour, soda and salt in small bowl, set aside.
• In a large bowl combine for 4 minutes butter and sugar until smooth.
• Add eggs one at a time, blending well.
• Next add vanilla extract and the espresso coffee.
• Add the flour mixture slowly, 1/3 at a time, until well blended.
• Blend in the chocolate and fold in the nuts.
• Drop 2 tbsp batter onto the prepared cookie sheets.
• Allow room for spreading.
• Bake 12 minutes.
• Remove from pan and place on wire rack to cool.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.