Source: Cookies at the Academy. California Culinary Academy
Makes 36 servings.
Preparation time: 45 minutes
Tips: Cookies keep well for packing or mailing treats.
Ingredients
Preparation
1 3/4 cups flour
1/4 teaspoon each: salt, baking powder, baking soda
1 tablespoon powdered or granulated instant coffee
4 ounces butter or margarine (1 stick), softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 1/2 teaspoons vanilla extract
1 egg yolk
3 tablespoons granulated sugar approx. to coat
1/4 cup chocolate covered coffee beans approx., see note (1)
1. Preheat oven to 375 F degrees. In a bowl stir together flour, salt, baking soda, baking powder, and instant coffee to blend thoroughly; set aside.
2. In mixer bowl combine butter and shortening; beat until fluffy. Add sugars and beat until well blended. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating until just well combined.
3. Shape dough into 1-inch balls. Dip one side or each ball into granulated sugar. Place sugar side up, about 2-inches apart on ungreased baking sheet ( or Teflon sheet). Dip a flat-bottomed glass in granulated sugar, and use it to flatten each cookie to a thickness of about 1/4-inch. In the center of each cookie, place a coffee bean or candy.
4. Bake until cookies are golden brown and feel firm when touched lightly , 10 to 12 minutes. Let stand on baking sheets for 1 to 2 minutes than transfer to wire racks to cool.
NOTES : 1) May use coffee bean-shaped chocolate candies instead.
Makes 36 (3-inch) cookies.
Coffee Crisps
Crunchy Bittersweet Flavor
