These are, without a doubt, one of the most delightful cookies I've ever had.
A fantastic, light texture with a full coffee-nuanced, buttery-smack-in-the-face. That said, next time I will probably cut down the sugar and put a bit more espresso powder in the dry ingredients, rather than on top (which just seemed to give a bitter flavor).
Mis en place:
I like these new super fine sugar containers. :)
Moral support. Everybody helped this time.
'The Caboose' mixing the dry ingredients.
I could imagine that this basic mixture could be a foundation for many other flavors other than coffee, (as long as it is added as a dry ingredient?).
Omi-girl helped 'smoosh em' for the toaster.
You can see the fragile texture of the 'shmooshed' batch. Mine did not spread too thin. I wonder if it has to do with the type of butter used and how it spreads when heated?
Then we tried a drop-cookie type batch...
...which turned out looking like normal cookies but lost a bit of the delicate texture.
My study with some of my, um, 'Bibles' (להבדיל).
On Chanukah it is customary to eat 'Sufganiot' - donuts and other foods fried in oil.
כ וּמִנְחָתָם--סֹלֶת, בְּלוּלָה בַשָּׁמֶן
'And their flour offerings -- mixed with oil...'
And of course the Jelly ones...
'...נר ה' נשמת אדם'
'The candle of the the divine is the soul of man.'