A Spice Cookie to Share

I love this cookie, in fact I just made it last night to serve alongside a honey semifredo. Unfortunately...... I forgot to bring it to the table! I love having guests linger at the table breaking off pieces, nibbling and chatting. Maybe sipping a little rum. I do always amp the spices...alot! This time I did not add the coffee but usually use a fine grind. I just use regular sugar .

I too was afraid of coffee grit, so I substituted espresso powder for the ground coffee and it came out deliciously. This was the plainest but my favorite holiday cookie this year!

I was wondering about the Coffee Grounds as well. Is that dry, ground up coffee, or Instant coffee? Unclear. To any respondents, Thanks in advance!

I love this cookie! It’s really crisp and the spices are there without being too overpowering. I served it with the mango kulfi and the cookie became a dipping device to scoop up the ice cream. The best thing about this giant nummy is how it kept my friends sitting around the dinner table talking well into the night while breaking off pieces of the cookie to make a point. Or ponder on what had just been said. It’s one of those “I’ll just take another little piece” kind of dessert until gone.

Make it in the winter and place outside or in garage. It’s a bog cookie and most of us don’t have room in the fridge for a big cookie sheet. Also, my cookie started to burn around the edges so keep an eye on it. I found just shy of 20 minutes is good.

I use Turbinado sugar. Enjoyed this recipe, as most The Wisconsin solution is great but you have to go out there from a warm kitchen with baking. I'm going to consider keeping my pastry marble slab in the refrigerator until i need it to chill the dough.

This is a great cookie! Dividing the dough into two portions makes it more manageable, and I found that refrigerating was not absolutely necessary. This will become one of my go-to recipes. Thank you, Dorie!

Question: Is there any reason I can't use this dough to roll out and cut shapes before baking? I would love to use this to make my football shaped cookies as it is the right color. It sounds really delicious, and the coffee is sitting right behind me. Then I can add to the serving tray with regular sugar cookies in the pennant shapes.

Do the coffee grounds "cook" in the cookie? It seems as though ground coffee would add a grittiness to the dough.

when do you remove the parchment...before or after baking...cooling?

When I saw the recipe in the NYT Magazine, I was intrigued. I love crisp cookies, well, also chewy cookies, well, cookies. So I made the cookie today. I gotta say, this is the biggest bunch a nuthin I have ever baked. The coffee and the spices just sit across from each other staring, they do not merge, nor really express themselves. It tastes like a cookie you'd find at the bottom of your kid's beach bag in September, complete with sand. Totally not worth the ingredients or calories.

In Michigan, the porch or deck cooler works beautifully. Just set it outside on a TV tray, to cool. Check occasionally for raccoon bandits. This winter the outside cooler is malfunctioning...unseasonably warm weather; not even any snow.

Anyone try to substitute for or omit the egg??