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My review
Brazilian Coffee Cookies
Patty
"A gingersnap-like cookie with real coffee flavor."
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Ingredients
servings 101Original recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
- Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
- Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
- Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
- Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 3442 Ratings
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Most helpful positive review
12/17/2000
I've been making these cookies for years. They work best with the flavoured powdered instant coffees. Don't cook them quite so long for a really yummy chewy cookie.
Most helpful critical review
3/29/2008
This was just okay for me. I think what really turned me off was the granules of instant coffee that I'd crunch into while I was eating the cookie. If I ever make this again, I'll try a powder...
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12/17/2000
I've been making these cookies for years. They work best with the flavoured powdered instant coffees. Don't cook them quite so long for a really yummy chewy cookie.
6/4/2009
3/4 cup sugar total is plenty, and it definitely needs more coffee, dissolve at least 3 tablespoons instant coffee in a little hot water so it mixes in better but leave out milk then.11 minutes ...
10/5/2005
These are excellent, the review that said they have a subtle coffee taste is correct (I used decaf Folger's, I wanted to be able to see the coffee in the cookies). I will definitely make these a...
3/29/2008
This was just okay for me. I think what really turned me off was the granules of instant coffee that I'd crunch into while I was eating the cookie. If I ever make this again, I'll try a powder...
3/2/2008
I substituted butter for the shortening and they came out fine. I didn't have any trouble with the dough ether; they have just the right amount of coffee flavor. The texture is like a gingersnap...
12/14/2010
I made a few adjustments in this recipe based on some other suggestions - I used freshly ground coffee (about 3-4 Tblsp) and I used 1 tsp of vanilla and about 2 tsp of coffee extract. The coffe...
11/26/2001
cookies were not as strongly flavored as i had hoped they would be - still a nice, subtle suggestion of coffee. i made mine very large and very chewy rolled them in sugar before baking - perfec...
12/1/2006
An easy to make cookie. Nothing over the top for me. Don't think I would make again. Kind of reminded me of a shortbread. I used instant espresso in hopes to intensfy the coffee flavor but it wa...
9/24/2013
I absolutely loved this recipe! After reading the reviews, I added 4 tablespoons of instant coffee instead of 2, and then a few tablespoons of actual black coffee! I also rolled the balls in sug...