COFFEE BEAN COOKIES
by Foodie Wednesday
It’s Foodie Wednesday, and we’re inspired by chocolate covered espresso beans!
The entire staff just returned from an enormous romance writer’s convention (RWA), and we had leftover goodies from our author swag bags, so these coffee bean cookies were a must!
There were a few glitches, though. A lack of shortening had our team debating bacon grease at one point. Don’t worry, someone made a Crisco run!
Enjoy these cookies just like you would a giant cup of coffee with your favorite sweet romance. Speaking of . . . have you heard that Lindi Peterson’s RICH IN LOVE was featured in USA Today? Also Elizabeth Sinclair’s SUMMER ROSE is a finalist for this year’s Maggie Awards! AND Jill Barnett’s BRIDGE TO HAPPINESS is only .99¢ at Amazon! Get your coffee on while you read! (Recipe Below)
Click for samples!
Coffee Bean Cookies
1/2 c butter
1/2 c shortening
3/4 sugar
2 1/2 c flour
1t baking soda
1 t salt
1/2 t cinnamon
2 eggs
1 t vanilla
1c chocolate covered coffee beans
1c english toffee bits
Instructions: Cream butter, shortening, and sugar. Add eggs and vanilla. Combine dry ingredients, then beat into butter mixture. Stir in coffee beans and toffee. Drop in heaping mounds onto baking sheet. 350° for 10-11 minutes. Savor.
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