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Weather: -8, pretty blue skies
What I’m listening to: Blue Skies, Ella Fitzgerald
While I was in Hawaii, I was introduced to the local favorite Big Island Candies. I brought home a few goodies with me on the plane, one of which was a bag of “White-Dipped Hawaiian Coffee Shortbread Cookies.” One bite and my mother-in-law said, “Mmm. Can you make these?” The next day I had a test batch on the counter ready for tasting. Success!
These cookies are crunchy and buttery, with the rich flavor and aroma of freshly ground coffee. Perfect for dunking in your cup of joe. That little bit of white chocolate adds the perfect amount of sweetness. We may have a new family favorite on our hands, folks.
Recipe inspired by Big Island Candies
Ingredients
- 1c butter, softened
- 1/2c brown sugar
- 2c flour
- 3T coarsely ground coffee beans (freshly ground, dark roast recommended)
- 1c white chocolate chips or white candy melts
Instructions
- Preheat oven to 300 degrees.
- Cream butter and sugar. Gradually stir in the flour and coffee until combined. Mixture will likely be crumbly. Turn onto a lightly floured surface and knead until combined and smooth, about 3 minutes.
- Roll into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets (I used a Silpat).
- Bake for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
- When cookies are cool, melt white chocolate chips in a microwave safe dish, stirring every 30 seconds until smooth. Dip each cookie in white chocolate on the diagonal and lay on wax paper until chocolate is set.
- Store in airtight container.
Notes
Don't want your cookies caffeinated? Use decaf coffee grounds instead for that same great coffee flavor without staying up late.
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