I had a dinner party to attend last week and was in charge of dessert. A common neglect I see now-a-days is that everyone forgets the AFTER portion of dinner aka the coffee side of things (I am European, what can I say). So I pondered over what I should do to combine the two and came upon a great idea for a cookie you eat with espresso. It’s simple, salty sweet, and compliments the coffee you would be drinking.
On it’s own the cookies are great too. You can even play around with the kind of salt you use. The kit I have contains 6 salts, all of which would match a particular occasion. I am thinking the Lavender salt has to be busted out in the spring…. till then….
3/4 cup butter plus 2 tbs Unsalted Butter
1 1/8 cup white sugar
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
espresso salt (can make your own or find it in a specialty store)
Make your cookie dough and chill it for about 20 minutes so you are able to roll it out. For the cookies, add the butter and sugar to a mixing bowl and get it creamed. Next, add the eggs and vanilla, and mix well. Toss your dry ingredients together in a bowl and then slowly add them to the wet ingredients. Once the dough is completed, chill for at least 20 minutes.
Preheat your oven to 400 degrees. Choose your desired cookie cutter. I chose the smallest circular one I have.
Roll out your dough and place the circles on an ungreased cookie sheet.
Top with a pinch of espresso salt.
Bake for about 5 minutes or until the edges are golden brown. Serve them at the end of dinner with coffee. I absolutely recommend dunking them!