Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking
sheets with Gefen Parchment Paper.In the bowl of a mixer, place the sugar, margarine, egg, and vanilla. Beat together until light and fluffy. Add cooled dissolved coffee and mix. Add flour, baking powder, baking soda, salt, cinnamon, and cardamom, if using. Mix until
thoroughly incorporated. (At this point, if the dough is soft, you can chill in the refrigerator for 30 minutes.)Mix together the topping ingredients in a small flat plate.
Using a small cookie scoop, form dough into cookies. (Have a small bowl with water nearby to dip the scoop into in between cookies.) Flatten cookies with a glass dipped into the sugar- cinnamon mixture. Alternately, you can use a fork dipped into the mixture, and do a crisscross design. When all the dough is finished, place trays in the oven and bake for nine minutes.
These cookies will harden as they cool. They freeze well.
Directions
Credits
Notes:
I generally don’t use margarine, but it’s necessary for texture in this recipe. I used a
natural coconut-oil-based margarine. Also, although cookies are generally baked at 350 degrees Fahrenheit (175 degrees Celsius), I opted for a higher temperature to ensure that “snap” I wanted in the cookies.
Description:
Styling and Photography by Sarah Husney
Food Prep by Chaya Surie Goldberger
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