is for Java–
cookies with caffeine!

Jumpin’ jiminy! Here are three recipes for cookies that feature coffee as a flavoring. One is an easy-to-make bar cookie, the other keeps very well for the holidays, and the third is a rich shortbread made of dreams. I recommend a medium-roast coffee for these recipes rather than a dark French or espresso roast, although you will want the coffee grounds powdery fine.

Coffee Nut Bars with Chocolate Chips

½ cup (1 stick) butter, softened

¾ cup brown sugar

1 egg

½ teaspoon vanilla extract

1 cup flour (whole wheat pastry flour is my preference)

1 tablespoon fresh ground coffee, powdery fine grind

½ teaspoon baking soda

½ teaspoon salt

1 cup pecans

1 cup semi-sweet chocolate chips

Cream butter and sugar thoroughly. Add egg and vanilla, blending well. In a separate bowl, stir the flour, coffee, baking soda, and salt together, and add to butter mixture, mixing until all is incorporated. Add pecans and chocolate chips (try using white chocolate chips for variety). Spread batter into a greased 8 by 8-inch square baking pan. Bake at 350 degrees for about 35 minutes—do not overbake. Cool and cut into squares. Makes 1 pan.

The next recipe derives its name from the German for “pepper nuts.” My aunt Valerie gave me the recipe many years ago. She makes them early in November so the flavors can meld and so they’re ready for Christmas. Dunk into steaming hot java on a cold winter morning and let the spices warm you from the inside out. This recipe makes a whopping 18 dozen, but it can be halved easily.

Pfefferneusse

1 cup dark corn syrup

1 cup honey

1 cup (2 sticks) butter, softened

1½ cups sugar

3 eggs

3 teaspoons baking soda

¾ cup cold strong brewed coffee

1 teaspoon ground black pepper

1 tablespoon whole aniseed

2 teaspoons ground cinnamon

½ teaspoon salt

10–11 cups sifted flour (I prefer whole wheat pastry flour, unsifted)

Powdered sugar for dusting

First, place the corn syrup, honey, butter, sugar, eggs, and baking soda in a very large bowl. Beat until well blended; an electric mixer helps, if you have one.

Next, mix in the coffee, black pepper, aniseed, cinnamon, salt, and half the flour. Stir in enough of the remaining flour to make a stiff—“but not crumbly,” says Aunt Val—dough. You will need a bit of elbow grease for this. Cover the cookie dough and refrigerate overnight. Next day, shape dough into walnut-sized balls. Place on an ungreased baking sheet an inch or two apart (they don’t spread much), and bake in a preheated 350-degree oven for 12 to 15 minutes. Place on wire rack and immediately dust with powdered sugar. Cool completely, then store in an airtight container to mellow for several weeks.

The following recipe was a special request given to me courtesy of Lulu’s Confections. It is easy to make and easier to devour. Lulu delivers her cookies by bicycle in Portland, Oregon. Lulu sez, “Eat them alone, or share them with friends. Impress the girl or boy in your life.” Shouldn’t be a problem.

Caffe Shortbread

10 tablespoons butter (1 stick plus 2 tablespoons)

½ cup sugar

½ teaspoon vanilla extract

Pinch salt

1¼ cups all-purpose flour

1 tablespoon finely ground coffee (powdery fine, as for espresso)

Mix the butter, sugar, and salt together, either in a mixer or with a fork. Blend well, but don’t overdo it—shortbread doesn’t like a lot of extra air. Mix in the flour and ground coffee until it gets a crumbly, pealike texture.

Preheat oven to 300 degrees. Using a rolling pin dusted with a bit of flour (and dusting the table as well), get to rolling. Turn the dough as you go so it doesn’t stick. It might be helpful to roll out the dough on a sheet of waxed paper. Make it a half-inch thick or so—shortbread is fat. Cut shapes with a cookie cutter, a glass, or a knife. Using a spatula, carefully place on an ungreased baking sheet. Bake for about 25 minutes. Do not rush the baking by turning the temperature up; it will ruin the cookies.

Recipe note: One tester recommended using powdered (confectioner’s) sugar in the recipe and chilling the dough in a flattened disc (such as for pie dough) for an hour before rolling and cutting. They also suggest lining the baking sheet with parchment paper and baking for 8 to 10 minutes at 325 degrees. There are many factors that can affect the results of any given recipe, especially baked goods, such as elevation, humidity, flour, butter (some brands are more “liquidy” than others), and so on. Where you live will also affect results.