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“Attention coffee lovers! This is a recipe I got from a pamphlet advertising Starbuck's Winter Blend coffee. I made them just before Christmas, using a dark roast coffee from our local coffee company, and they disappeared very quickly. All who tried them asked me for the recipe. I guess they aren't a true shortbread because of the addition of the liquid, but they sure are tasty! The yield is 2-3 dozen cookies. I think I got 3 dozen, easily, using a small star-shaped cookie cutter.”
READY IN:
1hr 15mins
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Set aside 1/4 c of your morning coffee to cool.
  2. Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
  3. Cream the butter and sugar together, then add the brewed coffee.
  4. Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
  5. Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
  6. Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
  7. Bake at 300 F for approximately 20 minutes.

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