As promised, here’s the espresso cookie recipe. I didn’t manage the deed yesterday, too tired for that (I actually fell asleep on the couch at 10:30 pm!), but today I got around to do it. After lazying around for the better part of the day, eating cold pizza for breakfast and pasta with a bit of this and that for lunch, I felt it was time to do some baking and then, in the middle of it, I realised I lacked an egg. So I knocked on the neighbours’ door and they didn’t have, either, they’d just eaten them for breakfast, but they invited me and Sammy to stay a bit and have a cup of tea. Needless to say we couldn’t have been more happy! But since they had to be somewhere and since I’d started baking and didn’t feel like going outside to actually buy eggs, I asked the neighbour upstairs and they had! Yey! So here’s the recipe:

Ingredients

Instructions

1. Preheat the oven to 350. Line two cookie sheets with parchment paper and set aside.
2. In the bowl of an electric mixer, beat the oil, brown and granulated sugar for about 3 minutes until smooth and creamy. Add the vanilla extract, coffee, and baking soda. Beat to combine.
3. Add the eggs, one at a time, beating well until creamy and smooth after each addition.
4. Add the flour and beat until just combined. If the dough is too loose to scoop at this point, refrigerate it for an hour or two before continuing.
5. Scoop the dough using a medium cookie scoop, then drop it into the granulated sugar. Roll to coat evenly. Next, roll the ball of dough in the powdered sugar and roll until evenly and fully coated. Place on the tray and repeat until all dough has been used. Leave plenty of room for cookies to spread.
6. Bake cookies at 350 for 9-10 minutes, until the tops are set.

1. If you don’t want to roll the cookies in the granulated sugar, they will be fine, but the powdered sugar won’t show up much.

Enjoy! 😉

xxx, Alina

Source: nothymetowaste.com and overtimecook.com