Tuesday, December 2, 2014

Holiday Baking :: Coffee Star Cookies

It's that time of the year when my thoughts turn to baking and cookies are at the top of the list. In case you're always on the lookout for new yummy recipes like I am I thought I'd share a few cookie recipes this month. Have one to share? I'd love for you to leave a link in the comments!

These are the Sparkling Coffee Stars found in this year's edition of America's Test Kitchen Best Ever Christmas cookies.

A few tips and then the recipe:

- The recipe calls for using parchment paper to bake on, do NOT think you can substitute silpats and get the same result. My first batch baked on silpats spread way more than the next batch that I baked on parchment paper.
- The 1 Tablespoon of espresso powder actually gave these a fairly mild coffee flavor - if you really love coffee you may want to add more.
- The re-rolled scraps spread way more than the initial rolling, even with chilling the scraps before I cut them. They still taste great they just spread more and didn't look at pretty.
- I also tried a few cookies with a larger cutter than the 2" one specified in the recipe (mine was about 3.5"), the smaller cookies definitely spread less and baked faster. I'd do all with smaller cutter next time.

Coffee Star Cookies

16 Tablespoons unsalted butter, softened
1/2 C packed light brown sugar
1/4 C granulated sugar
1 Tablespoon instant espresso powder

Cream together until light and fluffy, about 2 minutes, then add:

2 C flour
1/4 teaspoon salt

cream together until just mixed, then separate into 2 disks, wrap in plastic and refrigerate for at least 2 hours. 

Preheat oven to 300 degrees.
Bake cookies on parchment lined sheets for 18 - 22 minutes. Cool on pan for 5 minutes and then finish cooling on racks.

For Topping:
1/2 C semisweet chocolate chips
1/2 C white chocolate chips
1/4 C coarse sanding sugar

Melt chocolates in separate bowls at 50% power at 30 second intervals, stirring between each, until melted. Drizzle cookies with chocolate and sprinkle with sugar (I used gold sanding sugar - extra festive ;-). Let chocolate set for 15 minutes before serving.
Makes about 48 2" cookies.



  1. These look and sound tasty! Pretty too!

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