At this point, you’re probably dragging a little bit. Holiday parties, shopping, decorating, wrapping, baking, filing out holiday cards, multiple trips to the post office, endless Lifetime Christmas movies. It’s exhausting. Today for Day 10 of 12 Cookies, I have a pretty little pick up for you: Iced Coffee Cookies.
These are the ones you put on top of the cookie platter to make it look like you did a lot of work. They’re pretty but are in truth, quite simple. No one needs to know that. The flavor trick is instant espresso powder, easily found in your regular grocery store. Strangely, it’s usually with the Italian foods rather than the coffee. Go figure. If you can’t find it regular instant coffee will work too. A little in the cookie batter and the icing is all you need for a nice deep coffee flavor. This is the cookie for the non-cookie people in your life. Believe it or not they’re out there.
12 Days of Cookies from years past:
Fruity: Jam Thumbprints, Jam Streusel Tarts, Raspberry Linzer Squares, Lemon Poppyseed Buttons, Orange Sesame Crisps, Cranberry Pistachio Coins, Almond Raspberry Strips, Orange Sandwich Cookies, Apricot Rosemary Shortbread, Coconut Lime Sticks, Bourbon Glazed Fruitcake Buttons, Lemon Cornmeal Biscotti, Blueberry Lime Buttons, Date Swirls
Nutty: Mexican Wedding Cookies, Russian Tea Cakes, Pecan Tassies, Maple Black Walnut Cookies, PB&J Sandwich Cookies, Pecan Triangles,
Spiced: Cinnamon Sugar Pinwheels, Candied Ginger Spice Buttons, Cardamom Rose Coins, Brown Sugar Wafers with Lemon Lavender Glaze
Chocolate: Basic Chocolate Butter Cookie Dough, Mexican Chocolate Crinkles, Chocolate Cocoa Nib Wafers,Raspberry Chocolate Drops, Chocolate Hazelnut Buttons, Dark Mocha Sandwich Cookies, Espresso Crinkles, Cranberry Cocoa Nib Wafers, Chocolate Dulce de Leche Sandwich Cookies, Chocolate Lebkuchen, Fudge Tarts, Chocolate Marzipan Drops, Chocolate Coconut Bullseyes, Chocolate Peanut Butter Sandwich Cookies, Chocolate Almond Crescents, Chocolate Covered Cherry Cookies
Bars: Rum Butter Bars, Peppermint Brownie Bars, Banana Walnut Bars, Chocolate Banana Petit Fours
Holiday Classics: Cream Cheese Wreaths, Classic Molasses Cookies, Peppermint Candy Canes, Andes Mint Chip Cookies, Holiday Mallomars
This year:
Basic Butter Cookie Dough for all recipes
Day 1: Sparkly Sugar Cookies
Day 2: Pecan Praline Bars
Day 3: Earl Grey Sandwich Cookies
Day 4: Butter Brickle Cookies
Day 5: Maple Glazed Spiced Sweet Potato Cookies
Day 6: Garam Masala Shortbread
Day 7: Magic Cookie Bars
Day 8: Rocky Road Bars
Day 9: Rum Raisin Squares
ICED COFFEE COOKIES
Base Butter Cookie Dough – recipe here
- For the cookie dough: combine the water and espresso until dissolved.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the room temperature cookie dough, espresso mixture and baking soda on medium until combined.
- Roll the dough between two sheets of parchment paper or plastic wrap to about 1/8” thick. and chill until firm, at least 30 minutes or overnight (tightly wrapped). (Tip: roll warm, cut cold.)
- Preheat the oven to 350°F.
- Cut the dough into desired shapes and place on sheet pans lined with parchment paper or silicone baking mats. Gather the scraps, reroll and cut. If the dough warms too much to cut and transfer cleanly, pop back into the refrigerator to chill.
- Bake for 10-11 minutes until firm, rotating the pans halfway through baking.
- Let cool completely.
- For the glaze: combine the water and espresso until dissolved. Sift in the powdered sugar and stir until combined. The icing should be stiff but have a little flow to it, if needed add water in ¼ teaspoon measures until the desired consistency is achieved.
- Transfer the icing to a piping bag or a Ziploc bag. Cut a small opening. Drizzle the icing over the baked cooled cookies and allow at least 1 hour to set.
- Do ahead: dough can be frozen up to 3 months.
STRESSCAKE 