Coffee Icebox Cookies recipe
Coffee Icebox Cookies
(from Joy of Cooking, p. 776)
Whisk together:
1.5 cups all-purpose flour
1.5 teaspoons baking powder
0.25 teaspoon salt
In another small bowl, mix together:
0.75 cups firmly packed brown sugar
1 tablespoon coffee liqueur (e.g. Kahlua)
1 tablespoon finely ground coffee or instant espresso
Soften 1.25 sticks unsalted butter. Beat this together with the sugar/coffee/liqueur mix until fluffy.
Add and beat until combined:
1 large egg
2 teaspoons vanilla
Gradually stir in flour mixture until thoroughly combined. Roll out dough into an 11-inch log and freeze/refrigerate until very firm. (At least 4 hours in the refrigerator, 2 hours in the freezer.)
Preheat oven to 375 degrees. Grease or line 2 cookie sheets. Cut off 3/16 inch slices of dough from the log and arrange about 2 inches apart on the cookie sheets. Bake each sheet until cookies are lightly browned, 8 to 10 minutes.
