Coffee Thins Recipes

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

COFFEE THINS

Steps:

• Combine the flour, cinnamon, and salt.
• Cream butter and brown sugar in a large bowl until well blended; stir in the dissolved coffee.
• Add the flour mixture; mix until the dough begins to clump together (if you’re using an electric mixer, set it on low speed).
• Transfer the dough onto a large piece of plastic wrap.
• Shape the dough into a log about 7 inches long.
• Chill until quite firm, at least 6 hours and up to 3 days.
• Once sufficiently chilled, cut the dough in 1/4-inch slices; set them 1 inch apart on parchment-lined baking sheets.
• Bake at 350°F until the tops look dry and the edges are slightly browned, about 12 minute Transfer to a rack to cool completely.

CHOCOLATE-ORANGE-ESPRESSO THINS

Steps:

• Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl.
• Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
• Transfer dough to a 12 by 16-inch piece of parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
• Preheat oven to 350°F. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.