I mean these look amazing, am I right? We are excited to have teamed up with one of our local friends, Lauren to craft a delish dessert made with our freshly-roasted coffee beans. Lauren started a Insta blog a few years ago that gains national attention from some pretty big brands! She decided to start a blog to share the stories of Appalachian traditions and the beautiful way of life in the mountains. Lauren shares the same passion for Appalachia that we do at Lincoln Road and we both want to see our region flourish. Make sure you head over to Instagram and give her a follow @MustLoveHerbs
Now, lets talk about these cookies for a second. I mean WOW! I’m trying hard to keep drooling over these cookies at a minimum. Trust me, they are as good as they look! Want to impress your friends and family this holiday season with a cozy cookie? Then look no further, because this recipe is perfect for any gathering. These little gems are a perfect balance of cocoa, brown sugar, molasses, vanilla and of course coffee. This would be a perfect pairing with a pour over coffee made with our medium roast Columbian coffee beans. The flavor profile of our medium roast is sweet and savory with sugar cane juice and a hint of citrus. Subscribe to receive regular shipments of our coffee beans here
Hope you enjoy this treat around the holidays and if you do, take a photo and tag @MustLoveHerbs and @LincolnRoadRoastery on Instagram!
Coffee Bean Cookies
Ingredients
2 cups all purpose flour
2 tbs unsweetened cocoa
3/4 cup butter flavored shortening
1/3 cup cream cheese (softened)
1/2 cup brown sugar
1/4 cup molasses
1 tsp finely ground Lincoln Road Coffee
2 tsp vanilla extract
1 tbs strong brewed coffee
Method
Preheat oven to 350°. In a bowl sift together flour and cocoa. Set aside. In your stand mixer cream together the shortening and cream cheese. Add the sugar and molasses to the mixer. Mix until light and fluffy. Add vanilla, ground coffee, and brewed coffee. Mix until incorporated. Slowly add the flour and cocoa mixture to the mixer. Once fully incorporated the dough should be even in color throughout and slightly dry, but not crumbly. If the dough is crumbly add additional brewed coffee 1 teaspoon at a time.
Line a cookie sheet with parchment paper. Using a tablespoon amount at a time form the dough into an oval. Using a skewer press firmly down the middle to make the line that coffee beans characteristically have. Place each cookie 2 inches apart on your cookie sheet. Bake for 10 minutes or until just set. Allow to cool completely on a baking rack! Enjoy.
Lauren May
