It is funny, all of my friends know me as a coffee-fiend. And at heart, I am. But I gave up drinking coffee about six months ago. Do I still like it? Sure! Do I still want a cup? On occasion. But, I knew that to really give it up, I couldn’t only stop drinking it, but also had to stop eating anything coffee flavored. Sounds like I should have checked myself into Coffee-aholics Anonymous!
Making these cookies was a bit of a challenge for me since they included coffee flavor. But, I knew they would be a delicious success. I was definitely not wrong! These are a delicious addition to your Christmas Cookie collection this year! They may have too much bite for the little ones, but isn’t that perfect? Means more for you!
- 1 3/4 cups flour
- 1/3 cup cocoa powder
- 1 tablespoon instant coffee powder
- 200 grams butter, softened
- 1/2 cup sugar (I used rubia sugar)
- 2 teaspoons vanilla extract
- 1 cup finely chopped pecans
- 1 cup powdered sugar
- Preheat oven to 325F.
- In a medium bowl, whisk together the flour, cocoa powder and coffee powder.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the vanilla extract and mix thoroughly. Gradually add the flour mixture and mix well. Stir in pecans.
- Roll into 1-inch balls and place on a cookie sheet about 2 inches apart. Bake at 325F until they are just slightly firm. Remove from oven and cool on racks about 2 minutes, then transfer to a cooling rack.
- Place powdered sugar in a paper bag or shallow bowl. While cookies are still warm, coat thoroughly with powdered sugar. Transfer to cooling rack to cool completely.
You could omit the instant coffee powder for a more children-friendly version.
If you don't love pecans, you could substitute walnuts in their place, or omit the nuts entirely.
This is part of the 12 Days of Christmas Cookies 2012 Series. View the other cookies in this series here:
Day One – White Chocolate Apricot Oatmeal Cookies