I woke up this morning with one thing on my mind: Breakfast.
Ah, breakfast, the world’s mood stabiliser!
There are three noteworthy things about breakfast and me. You may think it has something to do with getting coffee and my bloodstream. You might think I’d be one of those “Not before Coffee” people, but you’d be wrong. Well, you’d be sort of wrong.
First, I don’t know about you, but if I don’t eat breakfast, Oh WOE TO YOU. I ain’t pretty pre-breakfast. I am not referring to my bedhead or morning breath, or the way drool has dried on my chin. I mean, look at me wrong, speak too loudly, or speak at all, and I’m gonna bite your fucking head off, eat it, and your eyes will see what it looks like inside my gullet on the way to my tummy. The key is for me to eat within 15 minutes of rolling out of bed at 5 am. And by GOD there better be coffee to go with my egg on toast.
Next, the only reason why I eat cookies and don’t weigh 400 pounds is because I eat breakfast. It revvs up my metabolism so that I can burn off the cookies I eat three hours after my egg on toast.
Finally, Christmas. This year my family and I are going to a swanky hotel for brunch. Yes, BRUNCH. Indeed, there is a danger involved in this brunching. It’s the rolling out of bed at 5 am thing. You know what I do so
that I’m not a killer at Christmas brunch? I eat breakfast at 5 am. I have coffee at 5 am.
When I was looking for a cookie for today’s post, I remembered these. These babies combine the best of breakfast and beverage. These cookies just might save YOUR life if you bake them and have them on hand when, over the holidays, I stay the night at your house and wake up in the morning as a ravenous beast, and you have no toast or eggs or cereal on hand.
Brazilian Coffee Cookies pg. 26 Betty Crocker Cooky Book 1960
- 1/3 cup shortening 2 Cups flour
- ½ cup brown sugar (packed) ½ tsp salt
- ½ cup sugar ¼ tsp baking soda
- 1 egg ¼ tsp baking powder
- 1 ½ tsp vanilla 2 Tbsp Instant coffee*
- 1 Tbsp milk.
Mix shortening, sugars, egg, vanilla, and milk until fluffy.
Measure flour and stir all dry ingredients together.
Add to sugar. Mix thoroughly.
Shape dough into 1 inch balls and place 2 inches apart on UNGREASED baking sheet.
Flatten with a greased fork dipped in sugar, or with bottom of glass dipped in sugar.
Bake 8-10 minutes or until lightly browned.
Serve with a dark roast of coffee because nothing goes better with coffer than coffee!
* Instant “coffee “is not real coffee and I would never EVER serve you instant “coffee” as a beverage, but it is acceptable to use instant as a baking product.