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Coffee Crisps | Magnolia Days

Coffee Crisps

A recipe for coffee crisps that are thin crispy cookies made with instant coffee granules and are a great pick-me-up treat any time of the day.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 42 cookies
Author Renee

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons instant coffee powder/granules
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/3 cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 egg
  • 1 teaspoon rum
  • Pecan halves

Instructions

  1. Whisk together flour, coffee, baking powder, baking soda, and salt in a bowl.
  2. Cream shortening and butter in a large mixing bowl. Add sugar and brown sugar and beat until light and fluffy.
  3. Add egg and rum and beat until combined.
  4. Add dry ingredients and mix until just combined. The dough will appear crumbly.
  5. Divide dough in half. Push together each half and roll into logs 2 inches in diameter. Wrap each log in wax or parchment paper and chill overnight.
  6. Preheat oven to 400 degrees F. Line baking sheets with parchment or non-stick liner.
  7. Remove paper from dough logs and cut dough into 1/8 inch slices.
  8. Place slices 1 inch apart on baking sheets. Gently press a pecan half into the center of each slice.
  9. Bake for 7 to 9 minutes, until the edges are light brown.
  10. Watch the cookies beginning at the 6 minute mark and be careful not to over-bake. They will brown very quickly.
  11. Immediately transfer cookies to a wire rack and cool completely.
  12. Cool cookie sheets completely between batches.

Recipe Notes

Time stated above does not include chilling dough overnight.