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Chef Paul Prudhomme's Coffee Cookies

Source of Recipe


From "Chef Paul Prudhomme's Louisiana Kitchen"






List of Ingredients



• 1/2 lb. (2 sticks) unsalted butter, slightly softened
  
• 1-1/4 cups sugar
  
• 1/2 cup instant coffee powder (or 6 Tbsp plus 1 tsp coffee-and-chicory powder)
  
• 2 Tbsp plus 1-1/2 tsp vanilla extract
  
• 3 egg yolks
  
• 2-1/2 cups plus 3 Tbsp cake flour
  






Instructions



1. Cream the butter with an electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat on high speed until thoroughly blended, about 1 minute. Set aside.
   
   
2. In a small bowl, mix the coffee, vanilla and egg yolks until the coffee is dissolved. Add coffee mixture to butter mixture and beat on high speed until well blended and an even color, scraping the bowl. Add the flour and mix on high speed until well blended, about 1 to 2 minutes.
   
   
3. Drop batter by teaspoonfuls onto a greased cookie sheet, leaving about 1-1/2 to 2 inches between cookies. Bake at 350º F until cookies are very lightly browned on the edges, about 16 to 18 minutes. Cool until cookies start to harden, about 3 to 5 minutes, then remove from pan with a spatula and finish cooling on a wire rack. Store in an airtight container.
   
   Makes 3 to 4 dozen cookies.