Prep 10 mins
Cook 16 mins
I have had this recipe since 1984. It originall came from a Paul Prudhomme cookbook (Louisiana Kitchen).
- 1 cup unsalted butter, slightly softened
- 1 1⁄4 cups sugar
- 1⁄2 cup instant coffee powder
- 2 tablespoons vanilla extract
- 1 1⁄2 teaspoons vanilla extract
- 3 egg yolks
- 2 1⁄2 cups cake flour, plus
- 3 teaspoons cake flour
- Preheat oven to 350 degrees.
- Cream the butter with an electric mixer on high speed until smooth (about 1 minute). Add sugar and beat on high until thouroughly blended (another minute).
- In a separate bowl, mix the coffee powder, vanilla and egg yolks until the coffee is dissolved. Thoughoughly blend this into the butter/sugar mixture. Then add the flour and mix on high until well blened, about 1 to 2 minutes, scraping the sides of the bowl. Drop by the teaspoonful 1 1/2 to 2 inches apart onto a greased cookie sheet. Bake until lightly browned on the edges, about 16 to 18 minutes. Cool on the cookie sheet until they start to harden (about 3 to 5 minutes) and finish cooling on a wire rack. Store in an airtight container.
I ate four of these shortly after they came out of the oven - they were great!
I used 2 whole eggs as opposed to 3 egg yolks, and they were soft and chewy and flavourful. Definitely a "make again" recipe.
These cookies were very quick and easy to make. The batter produced a nice thick crisp coffee flavored cookies. I did add additional sugar, personal preference only, maybe my instant coffee was too strong. Next time I make these I will add chocolate chips or almonds. Thank you for sharing your recipe. Made for Fall Pac Orphanage 2011.
I usually shy away from any recipe that includes coffee, or that I don't feel comfortable omitting that ingredient! This one I made for my other half to take to work & share with co-workers! I didn't get the 'oohs & ahhs' feedback from them, but neither were there any left, so . . . I guess they were good enough to eat! AND, I was asked to make them again sometime!