Coffee Snaps

Coffee Snaps are the cookie that inspired me to experiment with getting sliced cookies to hold a nice round shape when cut, instead of flattening on the bottom as the knife is pressed through. I determined that freezing works best - firmer than refrigerated dough, but still not impossible to cut. I also tried mixing the coffee granules in differently. The original recipe calls for dissolving 4 teaspoons of instant coffee powder in 1 teaspoon of hot water; this makes a thick, sticky paste that doesn't want to mix with the rest of the ingredients. Adding the vanilla to the hot water before mixing in the coffee powder helps. Finally, a tip on the butter: let it soften completely! I tried to rush things, and ended up with a speckled appearance to the dough. They still taste good, but well mixed ones look like the one at left.

COFFEE SNAPS

4 tsp. instant coffee powder
1 tsp. hot water
1 large egg
1 tsp. vanilla extract
2 cups sifted all-purpose flour
3/4 cup unsalted butter, softened
3/4 cup sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
Mini M&Ms, optional

In a bowl, dissolve coffee powder in hot water and vanilla. Add egg and beat into other ingredients, omitting M&Ms. Shape into two logs, about 1-1/2 inches on diameter (about the diameter of a 50 cent piece) and put in freezer until firm, 2 or more hours. Slice across log in 1/4" sections to make cookies. Place on an ungreased baking sheet; decorate with M&Ms. Bake in preheated 375 degree oven for 10 minutes, until edges are slightly golden. Cool 5 minutes on sheet then transfer to racks. Store airtight for up to 2 weeks or frozen for 2 months.