Coffee Cookie Recipes!
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In honor of all the National Food Holidays in our calendar, this page is dedicated to the many Cookie Holidays that we celebrate & Cookin with coffee.

Mexican Coffee Balls
1 box (9 ounces) chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup white sugar
2 tablespoons instant coffee
1/3 cup coffee liqueur
1/2 cup light corn syrup

Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator.

Coffee Nut Drop Cookies
1/2 cup softened butter
1/2 cup sugar
1/4 cup packed dark brown sugar
1 egg
11/4 teaspoons vanilla
11/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons coffee syrup divided (see coffee syrup recipe)
3/4 cup coarsely chopped pecans
11/2 cups sifted confectionerís sugar
2 tablespoons milk

1. In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light.

2. Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans.

3. Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375ƒ oven for 10-12 minutes until lightly browned. Cool on wire racks.

4. In a small bowl, combine confectionerís sugar, remaining º teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies. Yield: about 3 dozen

Coffee Syrup
What is coffee syrup?  Well coffee syrup has been around for a long time.  Easy to do and terific when pored on top of a nice hot coffee cake.  What's better than a nice hot cup of coffee with..... some hot morning coffee cake with.... coffee syrup pored on top!!!

1 cup sugar
1 cup extra strength brewed 100% Colombian Coffee
(11/2 cups ground coffee to 16 ounces cold water).

1. Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often.

2. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.

Yield: 1 cup syrup


Mocha Meringues
1 egg white
1/8 teaspoon cream of tartar
2 tablespoons white sugar
1/4 teaspoon vanilla extract
1 tablespoon cocoa
1/2 teaspoon instant coffee powder

Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder. Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart. Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling. Make 12 pieces.

Cappuccino Crisps
1 cup butter or margarine, unsalted
1 cup white sugar
6 tablespoons cocoa
1/4 teaspoon ground cinnamon
1 egg
2 teaspoons instant espresso or coffee powder
1 teaspoon vanilla extract
1 teaspoon water
2 cups all-purpose flour
4 cups confectioners' sugar
1/3 cup hot milk
3 tablespoons butter or margarine
1 tablespoon light corn syrup
2 teaspoons instant coffee or espresso
1 tablespoon hot water
1 teaspoon vanilla extract
1 teaspoon vegetable oil
1/4 teaspoon salt

Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended.

Divide dough in half and shape into a disk. Wrap and chill until firm. Preheat oven to 375 degrees F (190 degrees C).

Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.

Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients. Makes about 3 cups. Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.

Cucidati~Sicilian filled pastry
9 inch pie shell
1/3 cup butter or margarine
2/3 cup white sugar
3 eggs
1 cup light corn syrup
1 cup pecans, coarsely chopped
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 teaspoon instant coffee or espresso in 1 teaspoon water (optional)
1/2 cup whipping cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners sugar

In a medium saucepan, melt the butter or margarine over low heat. Stir in sugar, and set aside to cool. In a mixing bowl, beat eggs well. Stir in chopped pecans and melted butter or margarine mixture. Stir in coffee if desired. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.

Hawaiian Macadamia-Coconut Squares
1 cup butter or margarine
2 cups packed brown sugar
1 tablespoon instant coffee powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
3 eggs
2 teaspoons vanilla extract
2 cups shredded or flaked coconut
2 cups chopped toasted macadamia nuts

Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside. In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Bake 20 minutes. Cool in pan on rack 15 minutes. In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias. Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch. Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage. Make about 4 dozen pieces.

Sourdough Pumpernickel
11/2 c Active Sourdough Starter
2 tb Caraway Seeds, Chopped
2 c Unsifted Rye Flour
1/2 c Boiling Black Coffee
1/2 c Molasses
1/4 c Dry Skim Milk
2 ts Salt
3 tb Melted Shortening
1/2 c Whole Milk
2 3/4 c Unbleached Flour
1 pk Active Dry Yeast

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferably overnight. Then add the molasses, dry milk, salt, shortening, liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. Serves 10.

Chocolate  Coffee Pecan Pie
2 cups dried figs
1/4 cup yellow raisins
1/4 cup currants or dark raisins
1/4 cup candied orange peel
1/4 cup toasted, sliced almonds
1/4 cup toasted pine nuts
2 (1 ounce) squares bittersweet chocolate (chopped)
1/3 cup apricot preserves
1/4 cup dark rum
1 teaspoon instant espresso coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 1/3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
3/4 cup lard and butter
2 eggs
1/3 cup milk
1 egg
pinch salt
confectioner's sugar

FOR THE FILLING: Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes. Drain and chop coarsely in the food processor. Combine with yellow raisins, currants, candied orange peel, toasted sliced almonds, toasted pine nuts, bittersweet chocolate, apricot preserves, rum, instant espresso coffee, cinnamon, and cloves. To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days.

FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl and stir to mix. Rub in the lard or butter finely, leaving the mixture powdery. Beat 2 eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough. Turn the dough out on a lightly floured surface and knead lightly a few times. Wrap the dough in plastic and chill.

Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long. Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide.

Transfer to paper- lined cookie sheets, curving them into wide horseshoe shapes. Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash. Bake at 350 degrees F (180 degrees C) for about 20 minutes, or until they are a light golden color. Cool, dust with confectioners' sugar and store in tins, between layers of wax paper

Are you ready to visit another fun page?
Cookin with coca-cola

Outside links:  Cookie Painting / Edible Cookie bowl

Joke: A Dying Man's Cookies
An elderly man lay dying in his bed. In death's agony, he suddenly smelled the aroma of his favorite chocolate chip cookies wafting up the stairs. He gathered his remaining strength, and lifted himself from the bed. Leaning against the wall, he slowly made his way out of the bedroom, and with even greater effort forced himself down the stairs, gripping the railing with both hands. With labored breath, he leaned against the door frame, gazing into the kitchen.

Were it not for death's agony, he would have thought himself already in heaven: there, spread out upon newspapers on the kitchen table were literally hundreds of his favorite chocolate chip cookies. Was it heaven? Or was it one final act of heroic love from his devoted wife, seeing to it that he left this world a happy man?

Mustering one great final effort, he threw himself toward the table, landing on his knees in a rumpled posture. His parched lips parted; the wondrous taste of the cookie was already in his mouth; seemingly bringing him back to life. The aged and withered hand, shockingly made its way to a cookie at the edge of the table, when it was suddenly smacked with a spatula by his wife.

'Stay out of those,' she said, 'they're for the funeral.'
Coffee Jokes / Cow Jokes

Resources:  This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article / and other related pages. Top photo:
Food Holidays
Everybody love Coffee Flavored Cookies!
Everybody also loves dunkin cookies in coffee. "Dunking releases more flavour from confections by dissolving the sugars, while also softening their texture. Dunking can be used to melt chocolate on biscuits to create new rich flavours not tasted before.
A look into other related Holidays
National Sugar Cookie Day
October is National Cookie Month
Cookie Cutter Week: 1st week in Dec.
National Cookie Day: December 4
National Dessert Day
Common Meals
BreakfastSecond BreakfastBrunch
Champagne BreakfastLunchDinnerSupper Afternoon TeaHigh Tea
Cookie Related
Holiday Cookies from around the world
Christmas Cookies / Coffee Cookies
Halloween Cookies / Cookie Links / Biscotti
Potato Chip Cookies / Checkerboard Cookies
Cookie Mix Recipes / Chocolate Chip Cookies / Peanut ButterCookies
Cookie Baking
"Your Holiday Directory"