All content copyright Katrina Hall 2008 through 2018

Thursday, June 19, 2008

new orleans coffee cookies

Every once in a while I get a craving for these coffee cookies. They're crisp, they're loaded with coffee flavor, and they're easily dress-upable with whipped cream, if you'd rather make them for a somewhat fancy dessert.
The recipe comes from Paul Prudhomme, so you know it's authentic New Orleans!
PS/ Eating these just before you go to bed ( notice I said "bed" and not "sleep") is probably not a good idea - as I discovered two nights ago. There is quite a bit of caffine in these, after all - but, a breakfast cookie on the run?
To make:
Preheat oven to 350.
Line two baking sheets with foil or parchment.
2 sticks unsalted butter, softened
1 1/4 cups sugar
1/2 cup good instant coffee powder
( the coffee and chicory kind makes it even better)
2 tablespoons vanilla
3 egg yolks
2 1/4 cups King Arthur flour
Cream the butter until smooth. Add the sugar and beat on high speed for a minute or two.
In a small bowl, mix the egg yolks, vanilla, and coffee powder until smooth and blended. Add the coffee mixture to the bowl of butter and sugar and beat. Scrape down the bowl sides, since the butter tends to stick to the bowl.
Right here is where Mr. Prudhomme and I differ. He says to drop teaspoons of the mixture onto the baking sheet. I did that once, and it was ugly. So I fill a pastry bag with a zig-zaggy tip, scrape in the dough, and pipe out coffee "sticks", about 4 inches long. They spread a little bit, so leave enough room. The dough is also pretty stiff, so be prepared.
Put cookie sheet in the oven, and bake for about 15 minutes. Remove, wait a minute, then transfer to a cooling rack. Repeat with the second sheet of cookies. They seem to hold up fine uncovered, even when it's humid.
- Katrina Hall


Balkrishnanitt said...

i am a novice and i love trying out ur recipe...Please can u tell what does 350 mean (centigrade or fahrenheit).Also how do u do this in a microwave?

katrina said...

balkrishnanitt - you cannot bake in a microwave!

And the 350 means farenheit - it's medium edging toward a little hot...

Anonymous said...

"1/2 good instant coffee" 1/2 WHAT good instant coffee, please! The recipe sounds great, but I'd rather not have to wing it on my first attempt!!


katrina said...

Hi Joan - hummmm, I tried Folger's instant with some very good ground coffee beans, maybe about 1 T. ground beans. What I don't like about using ground beans ( superfinely ground) is the dark specks, but that may not bother you. It worked fine.

Anonymous said...

half a cup/teaspoon/tablespoon good instant coffee powder? still confused. Please specify the measurements. Would appreciate if you reply soon. Planning on baking your cookies for Christmas this year :)


katrina said...

OMGosh, Anon - you're right - I forgot to put in the "1/2 CUP" instant coffee powder! I'm so sorry! In the South you can get instant coffee with chicory, but I've never seen it here in New hampshire, so I'd go with a brand name instant coffee. Happy baking!

Anonymous said...

thanks a ton! can't wait to bake them. I doubt, we can get coffee with chicory here in Wisconsin. As suggested, I will go with good instant coffee. So excited about baking them tomorrow :)
Loved your blog. Thanks!!

Happy Holidays!

Anonymous said...

Correction: Trader Joe's carry New Orleans style coffee with Chicory.

katrina said...

Oh, I hope it works out well for you - let me know how it goes!