Another cookie recipe courtesy of Pinterest...
Vanilla Latte Cookies
Adapted from Sugarcrafter
1 cup unsalted butter, softened
1 cup powdered sugar
1 Tbsp. espresso powder*
3 tsp. vanilla
1/4 tsp ground cinnamon**
2 cups all-purpose flour
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silpat. In a large bowl, beat the butter on medium speed until smooth. Reduce the mixer speed and add the powdered sugar, espresso, vanilla and cinnamon. Mix thoroughly. Add the flour and beat until combined. Roll the dough into 1″ balls and place them 2″ apart on the baking sheet. Press the cookies slightly to flatten. Bake about 12 minutes or until the edges are set. Transfer to a wire rack to let cool.
* We used the finely ground coffee that gathers at the top of the coffee grinder box.
** I used Roasted Saigon Cinnamon. Awesome stuff.
The original recipe says that you can store the cookies at room temperature for up to 3 days in an airtight storage container. There is absolutely no way that they would last that long in this house. You can, also, freeze for up to 3 months. That will be the only way that I could keep any here. They were seriously so good.
Thanks so much for stopping by,