COFFEE WALNUT TEARDROP COOKIES

 

January 10, 2017

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For centuries, the French and English have blended the flavours of roasted coffee and toasted walnuts in cakes and cookies. The Finer Cookie continues this tradition with these Coffee Walnut Teardrop Cookies. Rolled thin and crisp, they're best nibbled along side a steaming brew. A pinch of sugar tempers the bitterness. Enjoy every drop, then tell me your thoughts in the section below.

I found this recipe in Alice Medrich's Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookies. This book is full of great cookies. Thanks Alice!

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Ingredients

Makes (45) 2" cookies

Print Recipe

Grams

Ounces

Volume

  • 255 grams all-purpose bleached flour
  • 99 grams walnuts
  • 149 grams granulated white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons freshly and finely ground medium-roast (not espresso-roast) coffee beans
  • 171 grams cold unsalted butter
  • 4 teaspoons brandy
  • 1 ½ teaspoons vanilla
  • 9 ounces all-purpose bleached flour
  • 3.5 ounces walnuts
  • 5.25 ounces granulated white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons freshly and finely ground medium-roast (not espresso-roast) coffee beans
  • 6 ounces cold unsalted butter
  • 4 teaspoons brandy
  • 1 ½ teaspoons vanilla
  • 2 cups all-purpose bleached flour
  • 1 cup walnuts
  • 3/4 cup granulated white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons freshly and finely ground medium-roast (not espresso-roast) coffee beans
  • 12 tablespoons cold unsalted butter
  • 4 teaspoons brandy
  • 1 ½ teaspoons vanilla

Instructions

Mise en Place the Cookie Dough

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • In a food processor, pulse the flour, walnuts, sugar and salt until the walnuts are finely ground.

My favourite ground coffee will make great cookies.
My favourite ground coffee will make great cookies.

  • Add the ground coffee and process until combined well.
  • Measure the butter and cut into small chunks. Keep in the fridge until ready to use.

Add ground coffee grounds directly into the dry mixture.
Add ground coffee grounds directly into the dry mixture.

  • Combine the brandy and vanilla in a small bowl and set aside. Optional: Wrap in plastic to keep from evaporating.
  • Count the whole coffee beans and place in a small bowl. Set aside.

Assembling the Cookie Dough

  • Add the cold butter to the flour/nut mixture in the food processor.
  • Pulse until the mixture until crumbly.
  • Add the brandy and vanilla and pulse until the dough begins to form and hold together when pinched between your fingers.
  • Dump the dough onto a clean surface.
  • Gather it into a ball and divide the dough in thirds.

Crumbly cookie dough is just the beginning.
Crumbly cookie dough is just the beginning.

  • Form each third into discs and set in the fridge until firm, or overnight.

Cookie dough gathered together and ready for resting.
Cookie dough gathered together and ready for resting.

  • Alternately, roll the cookie dough into a log, whatever diameter you prefer (1 inch - 2 inches) and wrap tight in plastic. Refrigerate until firm or overnight.

For Slice and Bake Cookies

  • Remove the log from the fridge and set on a cutting board to allow it to soften slightly.
  • Line two baking trays with parchment or a baking sheet.
  • With a serrated blade, slice the dough into 1/8" to 1/4" thickness and place on your baking tray at least 1 inch apart.
  • Press a whole coffee bean into each cookie.

For Roll and Cut Cookies

The essential components for making Coffee Walnut Teardrop Cookies.
The essential components for making Coffee Walnut Teardrop Cookies.

  • Spread your pastry cloth, or plastic wrap, or two sheets of parchment paper/wax paper. The idea is to use as little flour as possible to keep the cookies crispy and tender.

I like using a pastry cloth, but I very often use plastic or parchment to roll cookie dough.
I like using a pastry cloth, but I very often use plastic or parchment to roll cookie dough.

  • Or roll the dough between the paper or plastic 1/8" to 1/4" thickness, then peel back the plastic or paper and cut out your shapes.
  • Using an offset spatula, transfer the cookies to the baking sheet. Set about 1 inch apart.
  • NOTE: The dough will continue to soften as you roll. If it becomes too soft, transfer the scraps to a baking sheet and refrigerate until firm, about 10-20 minutes. Try to avoid overworking the dough as it will encourage gluten formation and produce a tough cookie.
  • Press a whole coffee bean in the center of each unbaked cookie.

Bake the Cookies at 350F for 8-12 minutes

  • In a 350F oven, bake the cookies for 8-12 minutes, depending on the thickness.
  • Cookies are baked when the edges are toasty and light in the center. Over baking will produce bitterness.

Baked and crispy Coffee and Walnut Teardrop Cookies.
Baked and crispy Coffee and Walnut Teardrop Cookies.

  • Cool completely on a rack and store in an air tight container.

Abundant cookies ready for the family.
Abundant cookies ready for the family.

TAGS:  coffee   walnuts       LABELS: Cut Outs  Quick and Easy  Savoury  Nut and Seed 

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COFFEE WALNUT TEARDROP COOKIES

Makes (45) 2" cookies

Ingredients
Instructions

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