![]() Recipe adapted from The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes. I like to think that mine is better, but you can be the judge on that if you’d like. If you don’t have it on-hand, you can make the glaze without and it will be fine–it’ll just be lighter in color.Īnd if this all looks like too much work for you, you’re in luck: Trader Joe’s has a version of this cookie (in fact, their cookie is what inspired me to make this in the first place). Lastly, the glaze–James and I are huge coffee fans, so I threw in the espresso powder to kick up the coffee flavor. ![]() The roast should still be medium to dark, though. Likewise, you can use any coarsely-ground coffee instead of Kona–just make sure the bean is a milder and less bitter variety. of vanilla extract I know vanilla beans are expensive and not everybody has them lying around. If you don’t have vanilla beans, you can substitute 1 tsp. I enjoyed these with coffee (obviously) but they go well with a nice hot cup of tea or by themselves! The small, coarse grounds of Kona coffee add texture and a very mild coffee bite the glaze is strong but sweet, almost like coffee ice cream. All our shortbread cookies are baked with simple, yet delectable ingredients that are sure to satisfy any taste buds, now available in Kona Coffee Each box. The consistency of these shortbread cookies is fantastic: light and crisp, with just a touch of vanilla sweetness. In fact, I’m pretty sure you’ll see variations of this recipe on this site in the months to follow… The original recipe actually uses olive oil and fresh rosemary for a savory-sweet twist I chose to use Kona coffee because we recently returned from Hawaii with bags of the stuff! The basic recipe without my additions (powdered sugar, butter, salt and flour) make for an excellent basic shortbread recipe with which you can try other combinations with. But certain cookies wiggle their way into my heart despite my best intentions… this is definitely one of them. My sometime sweet tooth allows for me to taste whatever baked good I’ve made for quality-checking purposes, but I usually try to pawn all of my baking off on others (as my friends will attest). ![]() Which is a bit strange, I’ll admit–since I don’t really eat most of the things I bake. Truth is, as much as I love cooking and throwing together meals for friends, baking has always been my first love. ![]()
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