“Addictively Delicious! It's a cross between a shortbread cookie and a biscotti. The cookie is hard and not very sweet, yet oh so good. Manny's wife found the recipe at allrecipes.com, posted by Leitzel Malzahn as "Coffee Bonbons". Use instant coffee granule crystals, not powdered or microground instant coffee, because you want to see the coffee crystals in the cooked cookie, they shouldn't dissolve away.”
READY IN:
30mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar until light and fluffy. Add vanilla. Combine coffee crystals and flour (IMPORTANT), then stir into creamed mixture and mix well. Chill.
  2. Preheat oven to 350 degrees. Shape into 3/4-in. balls and place on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes.
  3. Helpful hints: Don't use dark cookie sheets, as the cookie bottoms will burn because these cookies stay in the oven so long. And, yes, do leave them in the oven that long, the cookies should be fairly hard.
  4. After removing cookies from oven, melt Ghirardelli semisweet chocolate chips in microwave (see instructions printed on bag). Use a spoon to smooth the melted chocolate over the still-warm cookie tops.

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