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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 10 |
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I have had this recipe since 1984. It originall came from a Paul Prudhomme cookbook (Louisiana Kitchen). Ingredients:
1 cup unsalted butter, slightly softened |
1 1/4 cups sugar |
1/2 cup instant coffee powder |
2 tablespoons vanilla extract |
1 1/2 teaspoons vanilla extract |
3 egg yolks |
2 1/2 cups cake flour, plus |
3 teaspoons cake flour |
Directions:
1. Preheat oven to 350 degrees.
2. Cream the butter with an electric mixer on high speed until smooth (about 1 minute). Add sugar and beat on high until thouroughly blended (another minute).
3. In a separate bowl, mix the coffee powder, vanilla and egg yolks until the coffee is dissolved. Thoughoughly blend this into the butter/sugar mixture. Then add the flour and mix on high until well blened, about 1 to 2 minutes, scraping the sides of the bowl. Drop by the teaspoonful 1 1/2 to 2 inches apart onto a greased cookie sheet. Bake until lightly browned on the edges, about 16 to 18 minutes. Cool on the cookie sheet until they start to harden (about 3 to 5 minutes) and finish cooling on a wire rack. Store in an airtight container.
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