Coffee cookies
In Turkey, the Middle East and North Africa, there are countless variations of the humble shortbread. They all go by different names but are all very similar in taste & appearance. The flavors of this one, with ground beans and cardamom, linger on the palate.
Ingredients:
• 1 cup (8 ounces) cold butter, cut into small pieces
• ⅔ cup sugar
• ¼ teaspoon salt
• 2 ¼ cups all purpose flour
• 2 tablespoons finely ground coffee (espresso or French roast, or less for more subtle effect.
• 1 tablespoon ground cardamom, use less for more subtle effect
Chocolate coating:
• 12 ounces bittersweet chocolate (chips, or cut in small pieces)
• 1 teaspoon vegetable oil
Preparation:
Preheat oven to 350ºF.
In the bowl of a stand mixer mix the sugar, butter and salt until combined. It doesn't have to be completely smooth. Mix in the flour, cardamom, and ground coffee until the dough just comes together. Pull the dough together with your hands and set on a floured surface. Roll out to about 1/4 inch. Cut out the cookies using 2" round cookie cutter,
Transfer the cookies to a parchment lined baking sheet and bake for about 10 minutes. Let cool slightly before transferring to a cooling rack.
Make the chocolate coating: melt the chocolate and vegetable oil over a double boiler on the stove, or microwave in a small Pyrex measuring cup for 30 seconds. Stir. Microwave for another 30 seconds. Stir until melted.
Dip half of each cooled cookie in the chocolate, and let the excess drip off. Set the cookies down on a cooling rack or parchment paper to harden.