One might argue that I have an abusive relationship with coffee, but I’d like to think of it as something else.
Coffee is my first drink of day. It’s my quiet time best friend and never a problem child.
Coffee has been with me since I was a tiny girl sipping from my mom’s cup when no one was looking.
So when I get a massive headache from caffeine withdrawal, I don’t think of it as an issue. I see it more like my friend coffee telling me: “Hey, what’s going on? You haven’t had your daily dose of caffeine today. I’m in the kitchen waiting for you.”
If I do sometimes drink too much coffee, that’s not abusive. It’s just me trying to stay warm or awake.
I love coffee so much that I made this recipe with coffee. Enjoy!
Coffee Shortbread
Ingredients:
- 3 heaping teaspoons instant coffee
- 3 teaspoon warm water
- 1 cup unsalted butter
- 1 cup confectioners’ sugar
- 1/8 teaspoons salt
- 2 3/4 cups all purpose flour
You’ll also need two baking sheets lined with parchment paper
Preheat oven to 350 degrees. Dissolve instant coffee in warm water. Set aside.
Beat butter, confectioner’s sugar and salt with an electric mixer until creamy. Beat coffee mixture into butter mixture. Beat well, scraping down the side of the bowl. Add flour and beat for about 1 minute or until well combined . Roll dough into 1-inch balls and place on a baking sheet. Using a fork, press into cookie to flatten and make a pattern.
Bake for 15-20 minutes or until golden and crisp.
Makes 3 dozen cookies.
Adapted from Michelle Southan’s recipe, Fresh Living, June 2004
