Slice 'n' Bake Coffee Cookies

Oxmoor House
6 dozen


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1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup toasted and skinned whole hazelnuts, chopped
1/4 cup sugar
1 tablespoon hazelnut-flavored instant coffee granules


Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; add to butter mixture, beating well. Stir in hazelnuts. Divide dough in half; shape into 11" logs.

Combine 1/4 cup sugar and coffee granules; stir well. Roll each log in sugar mixture, coating heavily. Wrap each log in wax paper. Chill logs until firm.

Cut dough into 1/4" thick slices, and place on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to wire racks, and cool completely. Store in an airtight container up to 1 week.

Created date

October 2003