I have had my eye on this recipe for a while. Just needed an excuse to make it I guess.
Well, we are having a meeting at our house tonight. I wanted to put something out for those in attendance. So I made these and the Easy Chocolate Chip Cookies.
The dough goes together nicely. It is very soft. I mean, very soft. And a bit sticky.
The dough stuck to my scoop and made it tricky to shape. I am really glad I cooked them on my Silpats. I think this helped with not sticking to the baking sheet.
I pressed the cookies with the sugar fork in both directions. Think peanut butter cookies for the tops.
The end result is a thin little disc. There are not too hard, not too soft. You get a nice combination of hard edges and soft centers.
The cookies have a lovely coffee flavor. It isn’t overpowering, but it is there. I can’t wait to have another one!
BRAZILIAN COFFEE COOKIES
1/3 Cup Shortening
1/2 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Egg
1 1/2 Teaspoons Vanilla
1 Tablespoon Milk
2 Cups All Purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
2 Tablespoons Powdered Instant Coffee
Heat oven to 400 degrees. Mix shortening, sugars, egg, vanilla and milk until fluffy. Measure flour by dipping method or by sifting. Stir dry ingredients together. Add to sugar mixture; mix thoroughly. Shape dough into 1 inch balls. Place balls 2 inches apart on an uncreased baking sheet. Flatten to 1/8 inch thickness with a greased fork dipped in sugar. Bake for 8 to 10 minutes or until lightly browned.
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