Almost every Sunday, Gladys brings something Colombian for me to take home and try. One week it was fried yuca, once it was beans, another time it was arepas. I still need to ask the recipe for a corn patty type thing, too.
Gladys isn’t the only one that brings us treats, though. Last week I received a few home-grown chile peppers from Carmen, and this week Rosita brought something special from Armenia (Armenia, a town in the coffee region, not the country).
We waited until we got home from church to open one of the packets. The Cafecitas are coffee-flavored cookies. They remind me of shortbread.
So, what do you drink with coffee-flavored cookies? More coffee? If you’re afraid of an overload with one flavor, perhaps hot chocolate or just a glass of ice-cold milk would be better.
This morning we split another package of the Cafecitas. There is just one left and Armenia is at least 5 hours away from Bogota. Not that I’m addicted…yet, but… why not try to make some myself?
If the recipe turns out, I’ll have something to share this week.
My first attempt was based on a recipe from the internet. Maybe they spread because of the high altitude, or because I’m using a small convection oven. Anyway, I had to add more flour. While making adjustments, why not make it even a little bit more Colombian? So, I changed the brown sugar to panela and the flour to avena (oatmeal flour: which is actually the traditional flour used in shortbread, according to Wikipedia).
Coffee Shortbread Cookies
makes 1 dozen
1/4 c butter, 2 1/2 T panela, 1 t Nescafe intant coffee powder, 1 c Avena (oatmeal flour), dash of salt, cold water
Preheat the oven to 300*F. Cream together the butter, sugars and instant coffee. Gradually add the flour and salt, stirring until the mixture forms a ball of dough. You may need to add some cold water. Do this only a tablespoonful at a time. Roll the dough, on a lightly floured surface, into a log. Slice into 1/4″ thickness rounds. Place the raw cookies in the freezer for about 10 minutes. Bake the cookies on an ungreased cookie sheet for 20-22 minutes. Remove them from the oven and allow them to cool on a wire rack.