Are you a dunker?
No, not the kind of dunker when you are at the fair and that annoying person is yelling rude things about you at the dunk tank.
The kind of dunker in which you dunk things in your coffee? [rss-cut]
I know a lot of people like to dunk donuts into their coffee. Ehhh, I’m not much of a donut dunker.
Me, I prefer to have something a little less sweet with a hint of saltiness, like shortbread.
Shortbread is the ultimate coffee friend as it doesn’t get all soggy while it’s going for a swim.
And of course my maple cinnamon Shortbread prefer to take their dunks in the new Millstone® coffee.
You have the Millstone® Mayan Black Onyx™ and House Blend, it’s a “stronger” coffee, with a dark, full-bodied flavor with a bold finish.
Like I said in my previous post about brewing coffee in a French Press, I love the House Blend with its globally sourced 100% Arabica beans and its flavorful smooth finish.
I was told by my friend Nicole that when her son ate my cookies, he said they tasted like a crunchy pancake with maple syrup! I suppose I shall take that as a compliment!
Either way these little cookies are amazing.
Buttery
Maple-y with a touch a cinnamon.
They are heavenly actually.
- Cookies
- 3 sticks Salted Butter, room temperature
- 1 cup Sugar
- 3/4 teaspoon Vanilla Extract
- 1/2 teaspoon Maple Extract
- 3 1/2 cups Flour
- 1/4 teaspoon Salt
- Cinnamon Sugar
- 2 tablespoons Sugar
- 1/2 teaspoon Ground Cinnamon
- Preheat oven to 350.
- In a large bowl, beat together butter and sugar with an electric hand mixer.
- Add vanilla and maple extracts, beat until combined.
- In a medium bowl, whisk together flour and salt;add to butter/sugar mixture.
- Add flour mixture to butter mixture and mix until incorporated.
- Place dough onto a floured kitchen counter, kneed 2 or 3 times until all the crumbs come together in a ball.
- Shape into a flat disc, wrap in plastic wrap and refrigerate for 30 or so minutes.
- Re-flour counter top.
- Roll the dough to 1/2′ thick.
- Now at this point, you can either use a cookies cutter or a knife to cut desired shape.
- For this recipe, I rolled the dough into a 14×8 rectangle, trimmed the edges and cut into 3″ x 1″ cookies.
- Place on ungreased cookie sheet and sprinkle with cinnamon/sugar mixture.
- Use a toothpick or skewer to poke “shortbread holes” in the cookies if you like.
- Bake for 25-30 minutes until the edges begin to lightly brown. Do to over cook.
- Remove from cookie sheet and cool on wire racks.
*The J.M Smucker Company sent me free product samples and asked me to blog about the product. All opinions are 100% mine.
Shortbread cookies go so well with coffee, love your pairing!
They go soooooo well. I couldn’t stop dunking!
Those cookies look amazing… and I love trying new coffee, so am excited to get this! Thank you!
Thanks Amanda, both are scrumptious!
I love to dunk things in my coffee and this shortbread looks amazing! Pinned.
Thanks Lisa!!!
I am definitely a dunker, and I can’t think of anything better to dunk into a cup of coffee than a gorgeous shortbread cookie.
Crunchy pancakes? I think I need these cookies so I can decide for myself. They look so good!
Yum! These look like the perfect breakfast pair!
A match made in heaven!
My name is Nikki, and I am a Dunker. YES, I am a dunker!! 🙂 Especially shortbread cookies. And, in lovely Millstone coffee? EVEN BETTER!
Lol..oh Nikki you make me laugh!
These shortbread cookies look awesome!
Thanks Lori!
I need to stop everything and make this shortbread!
Yes indeed you do!
I would definitely dunk these cookies! Love shortbread with good coffee!
Thanks Anna! They are scrumptious!
I am in love with that House Blend coffee of theirs and love the Onyx blend for cooking (and drinking…but it’s a little more bold than I’m used to!)
This recipe would be perfect to dip into either one of their coffees!
love those shortbread cookies!
These look awesome and the flavoring – yes, please! So perfect for fall.
Yes, I’m a dunker. I love shortbread and the maple cinnamon sounds perfect and it will be delicious with both coffee and tea.