And it’s not coffee! Mainly because they’re not actually coffee cookies but coffee-like cookies. But who wants to send their auntie a cute little box of bakegoods for Christmas and label it Coffe-like Christmas Cookies? No one, that’s who.

Anyhow. I just cannot let you guys go through the most magical season of the year without trying these. J was just here so that we could work on our research report for uni and she had brought some tea and I had just finished baking these cookies, although this batch had turned out rather dry. We chatted and worked and drank tea and it was so nice. And she – loved the cookies! Loved them. She of course asked for my secret ingredient right away and since these are now not only my favorite cookies but they also come J-recommended, I will let you guys in on the secret as well.

Even though I feel a little shameful about said ingredient. We’ll get to that.

Let’s get started, shall we?

rec_cookiesmacciato

I just went ahead and used the very simple Christmas cookie base I always use because it has such basic ingredients that I always have them at home. Except that for this recipe I obviously made a few adjustment and now it is even more likely that you have all the ingredients at hand at all times. Which, obviously, should always be factored in when you’re at risk of falling for a new favorite recipe. Probably-not-having-to-run-to-the-store-y-ness. Just rolls off the tongue, doesn’t it? But yeah, totally, I’ve heard of it. You haven’t?

Coffee Christmas Cookies

Ingredients:
200g (or 1 3/4 cups) flour
125g (or about one stick) cold butter
70g (or 1/3 cup) sugar, plus a little extra
1 bag of instant Latte Macciato (equals approx. 18g, or 4 teaspoons)
salt

Realize that, as opposed to the old basic recipe, you no longer need an egg which I, for one, never have at home because they go bad rather quickly. Also realize that you are instead adding an instant coffee-like substance which I, for one, always stockpile in unheard of amounts.

Instructions:
1.) Follow the basic recipe first, that is to say, add flour, sugar and butter into a big mixing bowl and mix it up with your hands. You don’t want to form one kneaded ball yet, just sort of loosely stir it together.

2.) Heat a tiny amount of water. Add the instant Latte Macciato powder to a glass or a cup and sweeten it with some sugar. Add just as much sugar as you would when you would actually drink the Latte Macciato later. Now, and this part is important, when the water is boiling add it to the glass but watch out! Only add the tiniest amount! Just enough so that you can actually stir and let the instant powder dissolve. But seriously, think five raindrops or so, otherwise you’ll end up with a mess of epic proportions. Trust me, I’ve seen it.

3.) Set your minimalistic Latte Macciato aside and let it cool off for a couple of minutes. Now would probably be a good time to prepare a baking sheet and pre-heat your oven to 175°C (or 350F) (although I never pre-heat mine so maybe you shouldn’t either, it just seemed like an economically efficient thing to do right there).

4.) So anyways. This next step is a little tricky also. You have to pour your velvet-y, flavorful Latte Macciato mix into the mixing bowl to the rest of your dough. Make sure to kind of sprinkle it everywhere since you don’t have very much. Obviously, it is still warm and so it immediately melts the butter which is good because it makes the dough as a whole really smooth but it makes it a bit of a pain to mix it up, especially when you’re working with your hands here. Just try to work it all together into one big chunk.

5.) Put the whole kit and caboodle into the fridge for at least one hour but no longer than four (something undefinable in the Latte Macciato mix ends up getting really hard after a while which you’d definitely want to avoid – again, trust me on this).

6.) Knead the dough once more really quick (don’t melt the butter again with the warmth of your hands, just give it a thorough mix again). Form little balls and place them on a flat baking sheet (no grit with baking paper!) with reasonable distance to one another. I usually end up with 32 little balls. Sprinkle a bit of flour on top of every ball.

7.) Take a tablespoon and gently press down each ball to form a perfect, round cookie. The flour will make the spoon not stick to the dough and you should end up with truly perfectly shaped cookies.

8.) Bake them for about 15 minutes at 175°C (350F). Depending on your oven, it may take 20 minutes. Just make sure they’re actually turning brown, as opposed to the basic recipe cookies these don’t have that special taste when they’re still raw.

And that’s it! Let them cool off and enjoy!

You could probably add other flavors like actual coffee or cappuccino or mocca or hot chocolate or white chocolate or whatever. I might try that some time.

For now, though, I’m busy eating 32 cookies fresh from the oven all. by. myself. I’ll catch you guys later.