As part of the Cookie Swap, I’ve been dreaming about coffee cookies for a while. Mostly because I don’t drink coffee on a daily basis. I wanted a way to have my caffeine and cookies too!
I sent these lovely cookies to Wanda @ Bakers Beans (www.bakersbeans.ca). She has an absolutely adorable blog, and I just saw what she made yesterday, I’m super jealous that I wasn’t there to have some. Gingerbread Dip sounds absolutely deadly!
Some of the dusting with the pattern went better than others… For the pattern I used a piece of parchment paper that was shaped to be the middle of a coffee bean. If you don’t have patience for that, then just use a butter knife to create a line down the middle in a curved manner.
These cookies were really good. I definitely ate the ones that looked nothing like a coffee bean! A good way to get you up and going in the morning, when you need a little extra umph to get you further.
These are the cookies you would’ve seen in my “look at me, I’m baking” post.
This was an interesting experiment. It makes your house smell like perfume and sugar cookies. It’s definitely a nice aroma, and although they can be a little strong, they were still quite nice.
But they ended up looking so cute! And I hope that they made it to the other side of the country in one piece. These cookies went to Amy @ constellationinspiration.com. Her blog is the cutest! It’s got little drawings and her DIY’s are also super neat!
Nothing quite like high-def cookies, and only cookies.
These are cookies that I made for Megan @ theboldbaker.blogspot.com. Her website is super cute, and she definitely has some recipes that I want to try.
The one thing I want to say about these cookies are that they would have been better with real butter. I typically do my baking with Becel Vegan Margarine, but this time I did use the Earth Balance, and I didn’t enjoy it as much as the Margarine (I must admit).
In an electric mixer, beat the butter and sugar until really smooth (about 2½ mins). Beat in the vanilla.
With the mixer on low, add flour into the wet ingredients until just combined. Don't overmix.
Fold in the chopped chocolate.
Transfer dough to a plastic bag, and flatten out as much as possible. (You won't be able to roll is out later, so get it to its desired state to cut out). Chill dough for at least 2 hours, or overnight.
Preheat oven to 325 degrees and line cookies sheets with parchment paper.
Use a knife and cut out square shapes. Set onto cookie sheets with about ½ inch space in between.
Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.
We made 36 regular apple pies, and 6 smaller ones for a Grand Total of 42. Tastiest Christmas gifts ever! Filled every freezer we could find, and after all that making, rolling, decorating, and test-tasting, still took 2 home. SO MUCH PIE! My mom asked me to come the following week to make meat pie, but I told her she was on her own (teehee).