COFFEE WALNUT TEARDROP COOKIES

COFFEE WALNUT TEARDROP COOKIES
January 10, 2017 Kimberlie

Coffee Walnut Teardrop Cookies

Coffee Walnut Teardrop Cookies, The Finer Cookie

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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  • Makes (45) 2” cookies
  • 2 cups (9 ounces/255 grams) all-purpose bleached flour
  • 1 cup (3.5 ounces/99 grams) walnuts
  • 3/4 cup (5.25 ounces/149 grams) granulated white sugar
  • 1/4 teaspoon Salt
  • 2 teaspoons freshly and finely ground medium-roast (not espresso-roast) coffee beans
  • 12 tablespoons (1.5 sticks/6 ounces/171 grams) cold unsalted butter
  • 4 teaspoons brandy
  • 1 ½ teaspoons vanilla

Mise en Place the Cookie Dough

  • In a food processor, pulse the flour, walnuts, sugar and salt until the walnuts are finely ground.
    coffee walnut teardrop cookies the finer cookie

    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.
    coffee walnut teardrop cookies the finer cookie

    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.
    coffee walnut teardrop cookies the finer cookie

    Crumbly cookie dough is just the beginning.

  • Form each third into discs and set in the fridge until firm, or overnight.
    coffee walnut teardrop cookies the finer cookie

    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.
  • Preheat the oven to 350ºF.
  • With a serrated blade, slice the dough into ⅛” to ¼” 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

  • Remove the two discs from the fridge to soften a bit before rolling.
  • Line two baking trays with parchment or a baking sheet.
  • Preheat the oven to 350ºF.
  • Ready the rolling pin and cookie cutter. I chose my teardrops.
    coffee walnut teardrop cookies the finer cookie

    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.
    coffee walnut teardrop cookies the finer cookie

    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 ⅛” to ¼” 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

  • In a 350ºF 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.
    coffee walnut teardrop cookies the finer cookie

    Baked and crispy Coffee and Walnut Teardrop Cookies.

  • Cool completely on a rack and store in an air tight container.
    coffee walnut teardrop cookies the finer cookie

    Abundant cookies ready for the family.

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