I have turned into a bit of a coffee nerd, thanks to Ray. I didn’t drink coffee until I was 22 and going to grad school full time, while working a part-time publishing job and being a graduate assistant. Back then, my coffee came from Wawa and was laden with half-and-half and artificial sweeteners. Yuck.
Since then, I’ve learned how good coffee can be when it doesn’t taste like candy, and I gladly brew my coffee every morning with a French press. I’ve traded in the cream for a splash of whole milk, and the artificial sweeteners (which are SO BAD FOR YOU!) for a spoonful of sugar. And it’s great.
Whenever we travel, we almost always try to bring back a bag of coffee beans … it makes a great souvenir. Also, Philly is turning into a great town for coffee—the only problem is I don’t want to have to cross the bridge every time I want great coffee.
Luckily for us, Revolution Coffee Roasters opened up in Collingswood earlier this summer. Joe, Steve and Justin rent space in The Factory (a cool, shared “maker space”) to roast their beans, then sell them locally and at the Collingswood Farmers market. We quickly fell in love with their Ethiopian Sidamo, which has become our everyday coffee.
The guys are so nice, that I wanted to bring them a little treat on the last day of the 2013 farmers market season, so I whipped up these cookies using my favorite sugar cookie base, and added finely ground Ethiopian Sidamo. The cookie has a light crunch, and starts off buttery and sweet, then the coffee flavor comes forward. I’m really happy with how well the true flavor of the Ethiopian Sidamo is preserved in the cookie, and I think the guys at Revolution really enjoyed it too!
Now, if you can’t get coffee from Revolution, that’s a bummer, but it’s ok. You can use whatever your favorite coffee is, just make sure you grind it finely and separate out any extra hulls.
Heat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or baking silicone.
Pass the coffee gently through a sieve or flour sifter to separate out any extra coffee hulls.
Combine the flour, baking powder, salt and coffee in a bowl. Set aside.
Using a standmixer, cream the cold butter and sugar into light and fluffy, about 5-7 minutes.
Add the egg to the butter and sugar and mix to combine.
Add the vanilla, mixing to combine.
Gradually add the dry ingredients, scraping down the bowl as necessary. The dough should be slightly tacky and a little crumbly. If it still feels wet, add more flour, 1 tsp at a time.
Scrape down the bowl one more time and place the dough in the fridge to chill for 30 minutes.
Once the dough has chilled, prepare your work surface to roll out the dough by scattering it with flour.
Roll the dough out to about 1/8-inch thick.
Use your cookie cutters to cut out shapes, placing them on the prepared cookie sheets. Once a sheet is full, place it in the fridge for 10 minutes.
Once the cut out cookies have had time to chill on the pans, take them out and bake for 10-12 minutes.
Cool on a wire rack before enjoying.