1 cup plus 1 tablespoon all-purpose flour
3 1/2 tablespoon potato flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dates
1/2 cup hot double-strength Starbucks Christmas
Blend or other dark roast coffee
1/2 cup unsalted butter, room temperature
1/4 cup plus 2 tablespoon granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup orange marmalade
These versatile, soft, buttery cookies are as fun to make as they are to eat. They
can also be made in a chocolate version by substituting 2 tablespoons of cocoa
for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground
coffee, form into balls, roll into confectioners’ sugar following baking for miniature
Italian wedding cakes.
Yields approximately 36 cookies
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly
grease. Sift together flour, potato flour, baking powder and salt; set aside.
Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but
reserve 1 teaspoon of the liquid. Cream butter and sugar in a mixture bowl until light
and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended.
Add soaked dates into the flour mixture and toss just to coat lightly. Add flour into
the
creamed mixture and mix until smooth.
Form approximately 2 tablespoons of dough into a ball by rolling between palms.
Make
an indentation in the center of each ball and place on prepared baking sheet at
least 3" apart. Fill each indentation with 1/2 teaspoon of orange marmalade.
Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden.
Cool thoroughly on racks before serving. Garnish with orange peel or a
stick of cinnamon. Serves 8