We love the flavors of ginger and cardamom that the Hawaij for coffee imparts on these cookies along with the coffee in the dough. They pair perfectly with coffee flavored fillings, dulce de leche, halva pieces, white or dark chocolate and/or nuts for the filling. In the video we combined halva and chocolate and drizzled white chocolate over top.
- Cook Time
- Prep Time
- 30 cookiesServings
- 2 cups all-purpose flour
- 1 tablespoon Turkish coffee or ground espresso or coffee beans or 2 teaspoons instant espresso
- 1 tablespoon Jamie Geller Hawaij for Coffee
- ½ teaspoon fine sea salt
- 1 stick (8 tablespoons, 4 ounces, 113 grams) unsalted butter or vegan butter cut into chunks, at room temperature
- ½ cup (100 grams) packed light brown sugar
- ¼ cup (50 grams) sugar
- 1 large egg at room temperature
- 1½ tablespoons silan
- 1 teaspoon pure vanilla extract
- Whisk the flour, coffee, hawaij and salt together.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until smooth, about 3 minutes. Add the egg and beat until well incorporated, about 2 minutes.
- Beat in the silan and vanilla, scraping down the bowl to ensure it is all mixed in. Add flour mixture and slowly mix until dough forms.
- Preheat oven to 350℉. Line two baking sheets with parchment paper or a silicone baking mat. Have a 2 or 3-inch-diameter cookie cutter at hand.
- Place the dough on a sheet of parchment paper, gather it together and shape it into a disk. Roll the dough to a thickness of ¼-inch. Cut out as many cookies as you can and place them on the sheets. Spoon filling into center of each cookie and fold corners together to form a triangle. Gather the scraps together, re-roll, cut, fill and shape.
- Bake the cookies one sheet at a time for 11 to 13 minutes, rotating the sheet after 6 minutes, or until lightly browned.
- White chocolate ganache
- Halvah cream
- Mocha - Turkish coffee mixed into melted chocolate