Supposedly it’s already April, and in theory spring should be firmly established by now, but this week the charming Boston climate has been treating us to snowstorms, hailstorms, and veritably arctic temperatures. The Sunday snow frustrated my ambitious plans to go grocery shopping and decidedly discouraged me from going outside. Clearly in such cases the only solution is to bake something.
Because I was snowbound, I was confronted with a paucity of ingredients, and I had to get a little creative. These cookies have a bit of everything—warm spices, coffee, maple syrup, booze. They turned out subtly sweet with a rich, nutty flavor. They would be really good with walnuts, and even better with pecans (but that would have required a trip to the grocery store).
Spiced Coffee Cookies
1 cup oil
1.5 cups sugar
1 tsp baking soda
6 tbs coffee
3 tbs maple syrup
1 tsp crème de cacao
1 tsp amaretto
1 tsp cinnamon
1 tsp cardamom
½ tsp ground ginger
2 cups whole wheat flour
1 cup white flour
-Using an electric mixer, beat together oil and sugar until smooth.
-Beat in coffee, maple syrup, crème de cacao, amaretto, spices, and baking soda.
-Mix in eggs, one at a time, beating until smooth.
-Add in flour, one cup at a time, and mix until combined.
-Refrigerate dough for at least 30 minutes.
-Scoop dough onto parchment-lined baking sheets by the teaspoonful.
-Bake in preheated oven at 350F/180C for about 10-12 minutes.