Coffee bean cookies
Description
Homemade baking for tea. The cookies are very tasty! Instant coffee can be replaced with regular coffee, but then it should be strained through a fine sieve and added at a ratio of 1 tbsp of brewed coffee to 1 tbsp of milk, so the cookie aroma will be brighter and richer. Butter can safely be substituted with margarine. For those who like the cookies sweeter, add a little more sugar. The balls can be rolled larger or smaller. Make these cookies together with the kids; they will really enjoy the rolling‑into‑balls process. Before serving, the cookies can be dusted with powdered sugar. For true coffee‑and‑chocolate gourmets, add chocolate pieces or chips, or melted dark chocolate to the dough, but then you may need a bit more flour. Do not over‑flour the dough; it should be soft but elastic. This is important so that after baking the cookies remain soft. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Take the butter out of the refrigerator 1–2 hours before you start cooking so that it becomes very soft. Dissolve the coffee in hot milk and let it cool.
- 2
Step 2
Mix very soft butter with sugar using a whisk.
- 3
Step 3
Add sour cream and mix well again.
- 4
Step 4
Pour the cooled milk with coffee, add sifted flour and cocoa.
- 5
Step 5
Knead a soft, elastic dough, wrap it in plastic wrap, and refrigerate for about 30 minutes.
- 6
Step 6
Take the dough out of the refrigerator. Line the baking sheet with parchment paper. Pinch off a small piece of dough and roll it into balls about the size of a large cherry. Place the prepared balls on the baking sheet and, using a wooden skewer, make an indentation in the center of each ball. Bake in a preheated oven at 180°C for 12–15 minutes.
- 7
Step 7
Take out the baked cookies and let them cool completely.
- 8
Step 8
Serve with a cup of aromatic coffee or with milk.