Wednesday, December 17, 2008

Caffeine Hit!

If I was to guess what the most commonly consumed beverage was by my classmates at college last week while they battled exams, I would say without a doubt it would be coffee. To be specific, Timmy's Coffee - because it's our campus brew. But school is out now, and everyday grounds are off to the side. There's now time to sit back in the morning, listen to the coffeemaker drip and bubble and read the paper. Or if you're my stepbrother, no coffee graces your mug. No, no... it's all about the demi-tasse of piping hot, pitch black espresso for him. And half the week's worth of bread and Nutella on the side.

I know that kind of morning is probably nowhere near reality for most of us - even though it is Holiday time most of us are still working in between shopping, wrapping, delivering, cooking and chauffeuring, and we're all a little strung out, right? (On a side note, why does snow automatically mean people can't drive - or park - properly anymore?? Gah!).

I do, however, try to do some of the Toronto Star crosswords every day - and thanks to feed readers I can get the important bits (read: food section!) on my homepage. They're running a Cookie Countdown this month (a familiar theme in the media I'm finding lately!) and I love looking at each day's recipes for inspiration. Eric Vellend featured a type of shortbread cookie a while back packed full of ground espresso and Kahlua - and I was sold. I knew these would be a hit amongst hits with both the Italians and the wonderful people who appreciate what I make them, so I tweaked the original recipe very slightly, and I wasn't disappointed! They quite literally flew out of the tin when I took them in yesterday!

I'm sure by now you've all guessed where this recipe is headed - FoodBlogga's Eat Christmas Cookies Event! I'm just about to dive into her latest NPR article too, I want that egg cookie recipe! The continuing round-up is posted here.

Espresso Coins
Makes about 30
1 tsp cornstarch
3 tbsp cold water
1 cup flour
3/4 cup spelt flour
1 tbsp ground espresso
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup stick margarine, room temperature
1/4 cup shortening
1/2 cup sugar
1/3 cup brown sugar
2 tsp coffee liqueur
  1. Preheat oven to 350F. Line baking sheets with parchment.
  2. Combine cornstarch and water in a small dish, set aside.
  3. In a medium bowl, mix flours, espresso, baking soda, baking powder and salt. Set aside.
  4. Cream margarine, shortening and sugars until fluffy.
  5. Add coffee liqueur, followed by the cornstarch slurry, mixing until combined.
  6. Slowly beat in dry ingredients.
  7. Drop tablespoons of dough 2" apart on trays and flatten slightly.
  8. Bake 15 minutes, cool completely on sheets
Amount Per Serving
Calories: 88.7
Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 36.3 mg
Total Carbs: 10.9 g
Dietary Fiber: 0.5 g
Protein: 0.8 g


  1. Thanks for mentioning my NPR article, Sarah. You are so sweet. And I love that egg biscuit recipe. You can also use orange flavor, almond or vanilla. And just this morning on the treadmill I read an article that simply smelling coffee makes people's stress levels go down and feel better. So drink (and eat) up!

  2. Wow, Sarah
    I love the idea of espresso cookies, I am sure it tasted so delicious.

  3. Mmmm coffee IN a cookie?!?!? YUM!


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