Coffee Cordials

Wow. These totally surprised me. I made them because they sounded interesting, I wanted to bring a hostess gift to a party I was going to, and I had all of the ingredients on hand. They're perfect little after-dinner treats.

The kids are a little annoyed that they can't have any since Jonathan and I have been raving over them, but oh well. Sometimes Mommy and Daddy need treats of their own.

Coffee Cordials
Courtesy of Everyday with Rachael Ray



1 1/2 sticks (6 ounces) unsalted butter, softened
1 cup brown sugar
2 tablespoons plus 1/4 teaspoon instant espresso powder
1 large egg
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon plus 1 pinch salt
2 1/4 cups flour
1 1/4 cups confectioners' sugar
4 teaspoons whiskey
36 chocolate-covered espresso beans

Position racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large cookie sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar and 2 tablespoons espresso powder at high speed until fluffy. Beat in the egg, baking powder, vanilla and 1/4 teaspoon salt at medium speed. Beat in the flour and 1/2 cup confectioners' sugar at low speed.

Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Using a glass with a flat bottom, flatten the balls 1/3 inch thick. Bake, switching and rotating the pans halfway through, until just soft in the center, 12 to 15 minutes.

Meanwhile, stir together the remaining 3/4 cup confectioners' sugar, 1/4 teaspoon espresso powder, 1 pinch salt and the whiskey. Using a pastry brush, coat the hot cookies with the glaze; press a chocolate espresso bean in the center of each cookie, then transfer the cookies to a rack to cool completely.