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Coffee Thins

Source: Fine Cooking - Issue No. 24
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  6 Hours 30 Minutes
  Yields about 28 cookies
This dough freezes well, too, if you seal the log in plastic wrap. The night before you’re ready to bake, transfer the dough to the refrigerator to defrost.
1 1/4 cups all-purpose flour
Pinch ground cinnamon
Pinch salt
8 tablespoons unsalted butter, at room temperature
1/3 cup firmly packed dark brown sugar
1 teaspoon instant coffee or espresso powder, dissolved in 2 teaspoons coffee-flavored liqueur or water
Coffee Thins Recipe at
Combine the flour, cinnamon, and salt. In a large bowl, beat the butter and brown sugar with a wooden spoon or a mixer until well blended; stir in the dissolved coffee. Add the flour mixture; mix until the dough is blended and begins to clump together (if you’re using an electric mixer, set it on low speed). Pile the dough onto a large piece of plastic wrap. Using the wrap as a guide, shape the dough into a squared-off log 7 inches long. Chill until quite firm, at least 6 hours and up to 3 days.

Heat the oven to 350 degrees F. Cut the dough in 1/4-inch slices; set them 1 inch apart on parchment-lined baking sheets. Bake until the tops look dry and the edges are slightly browned, about 12 min. Transfer to a rack to cool completely.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 28 cookies
Calories: 59
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 7g
Sodium: 7mg
% Cal. from Fat: 46%
Cholesterol: 9mg
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: charlene Reviewed: 04/22/2013
didn't like at all
Was very disappointed. I was going to throw them out but my husband said he'd eat them, It is the only kind of cookie that he is not devouring quickly.
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