Coffee. Caffeine. Sugar! These three components are pretty much staples in my diet, and I don’t really find anything wrong with that. It has been suggested that I am a nicer person once there is caffeine in my system, yet it has also been suggested that too much caffeine can produce negative results. After seeing one two many episodes of Iron Chef I decided to experiment with coffee, trying to find other ways for using it that didn’t involve a cup. While I contemplated coffee ice cream my last experience making ice cream wasn’t very successful. So I decided to start messing around with cookies, which are becoming my go-to-baked good when I feel the need to do some baking. Ice box cookies are one of those standard recipes that are extremely versatile, and a great beginner recipe for experimenting with new combinations. I got my recipe from one of the original Joy of Cooking books, but I’m sure it’s in the newer versions as well. For the tweaking I dropped down on the amount of butter and sugar, took out the zest, and switched out some of the vanilla in order to make room for more coffee. I also dropped them instead of cooking them, but there is no right or wrong way.
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter, softened
- 1 egg
- 1 tsp vanilla
- 2/3 cup brown sugar
- 1 tbsp coffee or espresso or coffee liqueur
- 1 tbsp finely ground coffee beans
1. Sift together the flour, salt, and baking powder.
2. In a large bowl blend the butter and sugar. Add the egg, vanilla, and both types of coffee. Mix well and cover. Refrigerate for at least 30minutes, and no more than 2hrs.
3. Preheat oven to 375.
4. Drop 1 tbsp of dough onto cookie sheets, leaving space between. Cook 10 minutes. Makes 4 dozen 2in cookies.
The cookies can easily be tweaked by adjusting the type of coffee being used, for example espresso for those looking for a real kick vs. decaf coffee for those looking for all of the taste and none of the jolt. I tend to go for the full throttle version, heavy on the espresso and the ground espresso. It should be noted that I spent the better part of 8yrs working in various coffee shops so I tend to prefer STRONG.
Also as a note applesauce didn’t work very well as an egg substitute, the cookies spread out but they didn’t want to rise. I am probably going to try again using flax or maybe bananas and cream of tarter but that’s an adventure for another day!