I made these yummy espresso biscuits Christmas Eve. We served them with vanilla bean ice cream. Instead of using ground espresso beans (which I did not have) I scored some decaf instant coffee from my neighbor, JGR, and that seemed to do the trick. Thanks again Martha.

Makes 16

1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tablespoon finely ground espresso beans
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees.with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.

Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies 2 inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool.


Stephanie J. Robertson said...

Ha! JGR JGR JGR- those glorious initials are burned into my memory forever! love it.

MommyCat said...

Sounds YUMMO!

Kim said...

hey-just wanted to say a hello! i saw your mom and dad's christmas letter at my mom's and it had their blog on it, and through it i found yours. so it's been forever! congrats on your marriage!! sounds like your doing great! (by the way this is kim (shane) caten.

somebody said...