An Ode to Coffee!

Like many others, I am addicted to coffee. It began long before I started working at the coffee shop. The varieties of drip coffee we serve are fantastic (personal fav: Santa Clara), to the point that I will no longer brew my own. To me, not getting my morning fix throws off my whole day. It feels as if chaos has been unleashed on my normal routine. I lose track of time, stay in bed too long, miss appointments, ect. So, to show my appreciation, and share the joy of coffee with others, I decided to make these scrumptious coffee kisses.

These little delights are perfect for a morning pick-me-up or after dinner snack. The cookies are moist and soft. Make sure not to over bake them because they will become crispy. Not the best thing to bite into with a buttercream filling. Speaking of the coffee buttercream frosting, it is great with not only these cookies, but also anything chocolate!

Coffee Kisses

3 c self-rising flour (substitute below)                      1 tbsp instant coffee (or espresso if available)

5 1/2 oz unsalted butter, chopped                             1-2 tbsp iced water

1/2 caster sugar                                                         3 1/2 oz white chocolate

1 egg lightly beaten

Preheat oven to 350F. Line two baking trays with parchment paper.

Sift the flour into a large bowl, and rub butter into the flour with your figure tips until it resembles fine breadcrumbs.

Add combine sugar, eggs, and coffee (dissolved in water), all at once. Mix with a flat blade knife until ingredients come together to form a soft dough. Knead lightly until smooth.

Roll out the dough to a 1/4in thickness. cut into 2 in round with a fluted or round cookie cutter. Place on prepared baking trays and bake for 10 minutes, or until lightly golden. Once baked, transfer to cooling rack. 

Adapted from Homestyle Cookies, Muffins, and Cakes, Bay Books.

Coffee Buttercream

1/2 c unsalted butter, softened                                         1/2 tsp vanilla extract

1-1 1/2 c confectioner's sugar                                           3 tsp strong brewed coffee or espresso

Place butter in electric mixer, beat until smooth. Add sugar, beating until light and creamy. Add coffee and extract, and beat until combine.

Place buttercream in a piping bag, fitted with a fluted nozzle. Pipe cream onto half the cookies. Top with the other half of cookies. Drizzle or pipe melted white chocolate over the top.

Colleen's great sign!

 Enjoy!