Reviewed: Jan. 5, 2010

these were a hit for Christmas!

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JIMMYGIRL

Cooking Level: Expert

Home Town: Lake Zurich, Illinois, USA

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Reviewed: Dec. 31, 2009

These cookies are divine!! I would have given 5 stars, but the recommendation to frost cookies while warm was bad advice, IMO. Just as I suspected, the frosting slid right off! Nevertheless, I will be making these again. Right now, in fact. Thanks!

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donna1009

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Reviewed: Dec. 31, 2009

Good cookies but I found that changes needed to be made. My dough was very dry and I needed to add water to get a good consistency. Then with the glaze. I found a cup of confectioners to be far too much. It came out like a gluey chocolate pudding. I started over using just the butter and chocolate and added the milk and just a small amount of confectioners- just to thicken it a little. Much better! I also took another reviewer's advice and added Kahlua to the glaze bec it need some jazzing up. A tip to get the glaze on neatly- use a spoon with one hand to lift a spoonful of glaze up from the bowl- then quickly dip the cookie into the spoon and turn right-side up again. They look like cute little buttons and make a nice presentation.

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SRL

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Reviewed: Dec. 30, 2009

really good cookies !!!

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katrina

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Reviewed: Dec. 30, 2009

I agree with other reviewers on a couple things. The cookies *definitely* need that sweet, chocolately glaze. They're very bitter without. I also reduced the cooking time to about 15 minutes, and they still came out a little crispier than I would've liked. I ran out of chocolate glaze (was using leftover batch) and actually substituted melted white chocolate. Those turned out very well & made a nice contrast on the platter. Nice, unique cookie, but the flavor just seemed a little "off" too me.

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JENLOCKREM

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Reviewed: Dec. 27, 2009

Easy to make. But they left a bad after taste.. i guess i was expecting a better tasting coffee cookie?? I had mixed reactions 2 said they were good 2 more said they were not keepers so sorry will not be making this recipe again.

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roblc

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Reviewed: Dec. 26, 2009

OMG this is one seriously delicious cookie with just the perfect amount of coffee flavor and melt in your mouth texture. The only thing we did was to add a bit of warm water to the instant coffee granules to dissolve rather than add them in dry. Absolutely wonderful and one that will make an appearance every year on my Christmas cookie tray. Thank you so much!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 24, 2009

Leitzel Malzahn, I love you in a cookie kind of way! This is an easy and unique cookie. It was fun for me to make and eat. Thank-you! Grandma Barb

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Barb's box

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Reviewed: Dec. 23, 2009

I can best compare these to a subtly coffee-flavored shortbread. I waited for the cookies to cool and piped the icing on top to make it a little neater and be sure teh chocolate flavor stayed on the cookie. Delicious and different! And a nice looking cookie for a tray.

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Christine

Cooking Level: Expert

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Reviewed: Dec. 22, 2009

The taste of chocolate and coffee together is what makes this one a winner.

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Stomassi

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Reviewed: Dec. 21, 2009

AMAZING! The coffee taste is so, so good! It's subtle, even though I doubled the instant coffee granules (from 1 to 2 TBS). I think the chocolate glaze is a must - the combination of chocolate and coffee was perfect. After I let them cool enough to hold them, I dipped the cookies in the chocolate glaze and then into sprinkles. They look so professional! Also, I did crush the granules with the back of a spoon in a small custard dish as per other reviews - was easy, not messy, and worked well. Thanks!

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JellyFish

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Reviewed: Dec. 20, 2009

I followed the recipe exactly and thought they turned out great! The only thing I would change is the cooking time. My first batch I cooked for 18 minutes and they turned out crispy, so I reduced the cooking time to 10-15 minutes and they were perfect. I also had NO issues with the frosting and even had some left over. Thank you for a great recipe! This will be a holiday regular.

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journeyseeker

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Dec. 19, 2009

If you like coffee, and I do, you'll love these crunchy little morsels. Except for needing extra milk in the frosting, I followed the cookie recipe, but had to leave the dough in the fridge overnight as I discovered too late that I didn't have enough powdered sugar for the frosting. The dough was too hard to work with until it sat out a short time. I don't have a small cookie scoop so had to improvise to make tiny 1/2 inch balls. "Button" is the perfect name for these. Next time I'll grind up the coffee more so the flecks won't be so noticeable. The frosting: I can't tell you how much milk I added beyond what the recipe calls for. It was just too thick. I left the pan sitting on the stove on warm as I was frosting the cookies. I also took another's advice and added coffee to the frosting. I had plenty of frosting left over, maybe because we sampled too many ahead of time! I thinned out the extra and drizzled it over my Gingerbread Biscotti!

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Pammy Sue

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Reviewed: Dec. 19, 2009

I followed the directions as is and changed not one thing except the cooking time I lessened as I do not like my cookies crisp I like them softer. I too did as suggested and crushed up the coffe a bit more with a spoon. They turned out pretty good. I chilled the dough for about 2 hours before bakig. Thanks for sharing!

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motherofthree

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Dec. 19, 2009

These are the bomb, everybody loves them! Didn't change a thing on the cookie recipe, other than to crush the instant coffee in my hands, as other have suggested. I used a mocha icing recipe from this site instead of the glaze, and they are soooooo good.

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ILOVEMINE

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2009

I thought these were full of great flavor. I'll be making these for next years family cookie swap. I did make the just as the recipe stated. No need to make a double batch of frosting as some suggested. I still had extra. I also tried adding some Kaluha to the frosting in my second batch. Very tastey!

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tdemaio

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Reviewed: Dec. 19, 2009

Imagine that -a chocoholic/coffeeholic like myself loving these. I mixed the coffee in with the butter first-to soften the coffee granules. So good, very easy. Thanks for the recipe will make again

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2009

Made these tonight, they were really good. I messed up the icing, not combining things correctly. It came out on the light brown side. Will make these again.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: Dec. 17, 2009

I followed this recipe to the letter and it came out very good. Next time I will add a little coffee liquer to the glaze.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Dec. 16, 2009

I love these cookies! I did mix the coffee in with the butter mix then added extra coffee to the flour mix. But I'm a coffee lover :) I didn't have any unsweetened chocolate so I used 1 1/2 T cocoa powder and 1 1/2 t of oil. Set up perfectly. My husband flipped over these cookies.

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