Coffee Cookies with Chocolate

I made shortbread cookies with coffee and chocolate “drops” from “Ryazanochka” wheat flour “Peasant” coarse grinding.

Ingredients

Flour “Ryazanochka” wheat “Peasant” coarse grinding – 1 glass (150 g)
Butter – 80 g
Egg – 1 pc.
Freshly brewed coffee – 2 tbsp
Chocolate “drops” (heat-resistant chocolate for baking) – 2 tbsp
Powdered sugar – 4 tbsp
Baking dough – 1 teaspoon

Directions

Mix the coarsely ground flour “Ryazanochka” wheat “Peasant” with baking powder.
Melt the butter and beat with the powdered sugar.
Add egg to a bowl of butter and beat together.
Pour in coffee, stir.
Add flour, mix well the dough.
Add chocolate “drops” to the dough.
Stir the dough, wrap in a bag and refrigerate for 30 minutes.
Cover the baking sheet with parchment. Roll out the dough into equal balls about the size of a walnut and place them on a baking sheet at some distance from each other.
Press the dough balls slightly with your palm. You can use a fork to make stripes on the cookie surface.
Place the baking sheet in an oven preheated to 180 degrees and bake shortbread cookies with coffee and chocolate for about 20 minutes.

Bon Appetit!

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