- 1 cup (250 g) softened butter
- ¾ cup (100 g) confectioner’s sugar (powder)
- 1/4 cup (30 g) bittersweet cocoa powder (for baking)
- 2 cups (250 g) fine flour
- 1/2 cup (100 g) crystal sugar
- 1/2 cup (30 g) ground coffee
Before starting heat up your oven to 350 degrees Farenheit (170°C) and place a sheet of baking paper on a shallow baking sheet.
- Put the softened butter and confectioner’s into a bowl and use an electric mixer to get a smooth, creamy mixture.
- Sift the flour and cocoa powder over the butter and sugar. Mix everything well to get a homogenous and nicely brown-colored dough. Let the dough rest for a few minutes.
- Make your coffee dust while the dough is resting. Mix ground coffee and crystal sugar. Make sure it is mixed very well.
- Break the dough into three equal portions. Sprinkle about a third of the coffee dust onto a clean working surface. Place one third of the dough on the surface and, using your hands, roll into a long tube about a little over an inch (3 cm) thick. Repeat twice more, sprinkling the coffee dust and rolling out the other two pieces of dough. Place the 3 tubes on a tray and put them into the refrigerator for an hour.
- Take the chilled dough and using a sharp knife cut slices about a quarter-inch (1/2-cm) thick slices. Place the slices of dough on the baking sheet. Make sure there is enough space between them so they don’t stick together. Place the cookies in the preheated oven and leave them there for 20 minutes.
- The baked cookies are very soft and brittle, so cool them off before eating. Carefully place the cooled cookies on a dish or in a cookie jar. Sprinkle with a little more powdered sugar before placing in front of your guests, whose mouths will surely be watering by now.
- Serve, obviously, with a cup of coffee. ;)