Introduction: Cookie Spoons
Coffee and tea are perfect additions to any brunch (alongside Bloody Mary's and Mimosas, of course), but they can be a bit boring. By swapping out your great-aunt's lovely silver teaspoons for delicious little cookie spoons, you can liven up your caffeinated beverages and wow your brunch guests (and cookie spoons don't have to be polished, which is a major bonus).
"I have measured out my life with coffee spoons" -T.S. Elliott ("The Lovesong of J. Alfred Prufrock") - Personally I think it's better to measure your life with delicious cookie spoons.
Step 1: You'll Need. . .
- 2 cups sifted all-purpose flour (plus additional for rolling)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Chocolate-Flavored Cookie Spoons, add:
- 2 tablespoons cocoa powder
- 1/2 teaspoon chocolate extract
- 2 additional tablespoons sugar
- If the dough is too dry after adding the flour, etc. (if it crumbles apart) you may want to mix in a teaspoon or two of water
- Add 2 tablespoons of honey
- Also add the zest of one lemon and about 1 tablespoon lemon juice
- A little extra flour (about 2 tablespoons) may also be needed if the dough is too loose or sticky
- Large mixing bowl
- Hand mixer (or mixing spoon and strong arms)
- Cookie sheets
- Rolling pin
- Spoon-shaped cookie cutter (this one used here - lots of others are available online) - if you prefer, you can also free-hand cut a spoon shape using a sharp knife
- Measuring cups and spoons
- Plastic wrap
Step 2: Loads of Dough
- Cream butter and sugar
- Add the egg and vanilla and mix well1
- Combine the flour, baking powder, and salt2
- Gradually add the flour mixture, and mix until dough comes together (it should be slightly moist, not crumbly, but not horribly sticky or runny)
- Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days)
1 If making one of the variations noted in the previous step, this is a good time to add your extra ingredients. You can also try other extracts, or things like lavender or herbs
2 Add cocoa powder (if using) to the flour mixture (you can also add it with the egg - doesn't make that big of a difference)
Step 3: Rolling and Cutting
- Lightly flour your rolling pin and roll out 1 disk of dough to just less than a half-inch thick on a lightly floured surface
- Using your spoon cutter, cut out spoon shapes from your dough (scraps of dough can be gathered and re-rolled once - more re-rolls not suggested)
- Transfer the spoons to baking sheets (I use a Silpat, but if you don't have one, parchment or lightly greasing the baking sheets is probably a good idea)
- Place the baking sheets in the freezer for 15 minutes
- Preheat oven to 325 degrees Fahrenheit
Step 4: Time to Bake!
- Bake about 12 minutes, or until cookies are golden around the edges
- Transfer to wire racks to cool
- Serve with coffee or tea (or hot cocoa or other yummy hot drinks!) These are also really yummy with ice cream, gelato, sorbet, or yogurt and fresh fruit!
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