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. . .

Software:

• 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

Flavor Variations:

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

For spoons to be served with tea, you may want to try Lemon and Honey Cookie Spoons. To do so:

• 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

Other items can be added (lavender, cinnamon, mint, etc.) if desired or cookie spoons can be dipped in chocolate after baking (yum!).


Hardware:

• 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

1. Cream butter and sugar
2. Add the egg and vanilla and mix well¹
3. Combine the flour, baking powder, and salt²
4. Gradually add the flour mixture, and mix until dough comes together (it should be slightly moist, not crumbly, but not horribly sticky or runny)
5. 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

1. 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
2. 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)
3. 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)
4. Place the baking sheets in the freezer for 15 minutes
5. Preheat oven to 325 degrees Fahrenheit

Step 4: Time to Bake!

1. Bake about 12 minutes, or until cookies are golden around the edges
2. Transfer to wire racks to cool
3. 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!