Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

Cinnamon Espresso Cream Sables

10/3/2013

10 Comments

 
Picture

     I am now back from my September travels and look forward to what I consider... the baking season.  The trip I just returned from in upstate New York,  brought into focus the best part of having a food blog -- the wonderful people I have gotten to know worldwide.  On this trip, I was able to meet for the first time a dear friend I have made through LivingTastefully.  Cathy and her husband John live in the historic village of Canajoharie.  They welcomed my husband and me into their beautiful 18th century home, fed us (over lively conversation), and revealed to us the historic riches of the area.  Our visit was one I will never forget.  Thank you so much for everything, Cathy and John!
     I have returned home to a change in the weather and much cooler temps.  Cinnamon Espresso Cream Sables and a cup of coffee (or espresso!) are just the ticket for the fall days ahead.

Picture
Picture
                           adapted recipe from Rebecca Franklin | About.com: FRENCH FOOD

• 2 cups all-purpose unbleached flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• Pinch sea salt or kosher salt
• 10 tablespoons unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
EGG WASH:
• 1 egg white
• 2 teaspoons water
ESPRESSO CREAM:
• 1 1/2 cups confectioners' (powdered) sugar
• 2 teaspoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 2 - 4 teaspoons milk

Picture
1.  In a medium-size bowl, mix together the flour, cinnamon, baking powder, and salt.  In the bowl of an electric mixer, cream the butter and sugar until smooth.  Add the egg and vanilla and mix well.  Slowly add the dry ingredients and mix until fully combined.
2.  Form the dough into a disk and wrap in a sheet of plastic wrap.  Refrigerate for at least an hour.  Preheat oven to 350˚F.  Make the egg wash by whisking together the egg white and water.  Remove cookie dough from the refrigerator and roll to a thickness of 1/4-inch.  Cut the cookies with a round, 1 1/2-inch fluted cutter and place on a parchment paper lined cookie sheet.  Brush the tops of the cookies with egg wash and bake for 15 minutes or until golden.  Transfer cookies to a cooling rack.
3.  TO MAKE the ESPRESSO CREAM FILLING:  In a medium-size bowl and using a hand-held mixer, combine the confectioners' sugar, espresso powder, vanilla, and 1/2 teaspoon of milk at a time, until all of the ingredients are moistened and the consistency of really, creamy peanut butter.
 
4.  TO FILL THE COOKIES:  Place a small scoop of espresso cream, about the size of a malted milk ball, in the center of a cookie.  Top with another cookie and gently press together. You want the espresso cream to almost reach the edge of the cookie. Adjust the filling amount if necessary.  Repeat with the rest of the cookies. 


TAKE a LOOK:





10 Comments
tom | tall clover farm link
10/3/2013 12:28:50 am

Eileen, I sure wish you lived on Vashon Island, I'd be dropping by for the mid-morning coffee clutch. (You would have no say in it) ;-)
OH COOKIES? Why don't mind if I do!
Another winning recipe and one I could try with maple cream frosting too, just to mix things up a bit! Eileen you should post some of your photos from you show in Amana. We'd love to see them!

Reply
Eileen
10/3/2013 01:08:18 am

Tom... Chances are probably slim to none that I will ever live on Vashon Island. But there is always the possibility that I will visit; and if I do, I will be stopping by your house for a coffee clutch. (o.k., I'll bring the cookies!)

Reply
Susan link
10/3/2013 01:41:06 am

Looks delicious, Eileen. I will meet Tom in your kitchen for that "klatching". Yes, I especially would love to see pictures from Amana. Please share. Bis spater....

Reply
Kate (aka Cathy)
10/4/2013 06:35:54 am

What a delightful visit we had with you and Bill, Eileen!!
We had great fun!
It's wonderful to personally know the friend we all read behind these fabulous photos, creative posts, and great recipes!
Your tablescapes and food presentations have often left me imagining a vignette of the two of us coffee klatching around your table.
How awesome that the "real deal" far exceeds my musings.
John agrees... you both are terrific and have a standing invitation to come again any time you're in our neck of the woods.
Love, Kate

Reply
Eileen
10/4/2013 06:45:48 am

Kate... You better be careful about what you offer. When Bill reads what you wrote, he will start planning the next visit (I'm serious). We both had the best time with you and John. In the meantime, we will continue as "old-fashioned" pen pals!

Reply
stacey snacks link
10/5/2013 06:26:03 am

How wonderful it is to meet fellow bloggers that become friends!
I had lunch with Ciao Chow Linda the other day in Princeton and I met another blogger for lunch on my last visit to Paris.
Hmmmm, I see a Stacey Snacks and Passions to Pastry meeting in the near future! (Paris? New York?).
:)

Reply
Eileen
10/5/2013 06:28:07 am

How about Paris and New York!

Reply
stacey snacks link
10/5/2013 06:26:46 am

PS Congrats on the Food & Wine article, showcasing your beautiful kitchen and blog. xo

Reply
Eileen
10/5/2013 06:29:20 am

Thanks, Stacey

Reply
Athalia link
12/15/2016 03:39:09 am

Look at those delicious cookies. You make me wanna have some as snacks pair with wine. Thanks for sharing

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes