Plump sugar cookies studded with roasted coffee beans.
3/4 cup whole coffee beans
1 cup (2 sticks) unsalted butter, softened
1 cup sugar (plus more for rolling)
2 egg yolks
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F. Spread coffee beans on a baking sheet and bake 5 - 7 minutes, shaking once. Allow to cool.
Meanwhile, make cookie dough: In a food processor, cream together butter and sugar. Blend in egg yolks and vanilla. In a medium bowl, combine flour, baking soda and salt. Add to butter mixture (dough will be dry). Add coffee beans and pulse until mixed in (some beans will be whole, some in pieces, some in crumbs). With hands, roll dough into 1 1/2" balls, squishing in your hands until solid. In a small bowl, add more sugar, and roll each ball in sugar. Place on ungreased baking sheets about 1 1/2" apart. Gently press tops to flatten with a small glass. Repair any cracks. Bake 12 - 15 minutes, or until lightly browned around the bottom edges. Let cool one minute before removing to a platter. Makes about 30.