Slice 'n' Bake Coffee Cookies

Recipe from Oxmoor House

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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


  1. 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.
  2. Combine flour, baking powder, and salt; add to butter mixture, beating well. Stir in hazelnuts. Divide dough in half; shape into 11" logs.
  3. 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.
  4. 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.
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