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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 30 |
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These are insanely powerful cookies that I adapted from an Eric Vellend recipe in the Toronto Star. They've got both a full tablespoon of each ground espresso AND Kahlua in them - they'll keep your party lively for sure! Read more !! Original recipe can be found here: /living/ article/547702 Ingredients:
1 tsp cornstarch |
3 tbsp cold water |
1 cup flour |
3/4 cup spelt flour |
1 tbsp ground espresso |
1/4 tsp baking soda |
1/4 tsp baking powder |
1/4 tsp salt |
1/2 cup stick margarine, room temperature |
1/4 cup shortening |
1/2 cup sugar |
1/3 cup brown sugar |
2 tsp coffee liqueur |
Directions:
1. Preheat oven to 350F. Line baking sheets with parchment.
2. combine cornstarch and water in a small dish, set aside.
3. In a medium bowl, mix flours, espresso, baking soda, baking powder and salt. Set aside.
4. Cream margarine, shortening and sugars until fluffy.
5. Add coffee liqueur, followed by the cornstarch slurry, mixing until combined.
6. Slowly beat in dry ingredients.
7. Drop tablespoons of dough 2 apart on trays and flatten slightly.
8. Bake 15 minutes, cool completely on sheets.
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