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Cookies

Gingerbread cookies

DIFFICULTY
1H

Ingredients
For coffee dough:
  • 2 cups flour
  • 1 tablespoon (½ oz.) ground coffee
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon ground cardamom
  • ½ cup unsalted butter
  • ⅔ cup brown sugar
  • ¼ cup molasses
  • 1 egg
For coffee glaze:
  • 1 cup powdered sugar
  • 2 teaspoon ground coffee
Preparation

Method

Cookie Dough preparation

Place flour, ground coffee, baking soda, salt and spices in a bowl and combine them with a fork. In another bowl mix the butter at room temperature with brown sugar and syrup, and blend them with an electric mixer for 2 minutes. Now add the egg and mix well.

 

Combine the wet ingredients with the dry, and stir the dough until you have a smooth and soft batter. Separate the mixture into two parts. Cover the batter with plastic wrap and refrigerate for 1 hour. 

 

Heat the oven to 350°F. Spread some flour on the baking tray, roll out the dough to 1/8-inch thickness and cut with a cookie cutter. Remember to put aside some dough to make the cookie wreath base. Place cookies on baking sheets and bake for about 10 minutes or until edges are golden brown. Once ready, let them cool.

 

 

Coffee glaze preparation

Stir sifted powder sugar and ground coffee in a bowl with an electric mixer for 2 minutes or until you have a smooth batter. If the mixture is too thick, add some water. 

 

 

Wreath base preparation

Use an 8-inch diameter plate to cut out a circle of dough. Then use a smaller plate to cut out the centre. Bake for 15 minutes or until the edges are just golden brown. Once ready, let the base cool.

 

 

Cookie decoration

Place a drop of coffee glaze on the back of each cookie to stick them to the wreath base.

 

The ideal coffee for this recipe

Lavazza Classico ground

The balanced roasting of the Classico coffee produces its intense aroma of dried fruit, enriched with the full-bodied flavor of coffee beans from South America and Africa.

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