The other day I was invited to a coffee tasting. I was the ONLY one at the tasting. I was, as you can imagine, terribly excited because coffee and FREE COFFEE. Yes, kids that was FREE COFFEE! It was a JOYOUS DAY!
I like to think Trent the day manager invited because I’m such a valued customer. I’m in the coffee shop practically eery day. I know the name of every staff member, I ask questions about their coffees, I thank the baristas for the cups of awesome they so often have ready for me before I even ask. I send them a Christmas card and give them a big-assed box of chocolate to go with the card because they fill me with caffeine. They have been with me on my PhD journey and my quest for publication. Yes, I’m talking about you, Daniella, Trent, Sebastian (my mom thinks of you fondly), Kay, Chelsea, Emmy, Sophie, Allison, William, Andrew, Matthew, Ryan and Lauren! You made my day by inviting me to taste the new Holiday Light Roast. You even gave me a cookie to go with the coffee that was mellow-sweet and cookie-worthy. I highly recommend it for drinking on a snowy day. I highly recommend it for drinking on a early summer morning. So this year, you’re going to get these babies as well as the bigassed box of chocolate. They have a slightly tropical flavour to go with the Tropical-tinged Christmas we have at this latitude.
Also, they are a bitchin’ spice cookie that may remind you of banana bread in cookie form. Banana Bread goes so well with coffee. Especially when you slather the bread in butter. These cookies are like that too.
- ½ cup shortening 2 tsp baking soda
- 1 cup brown sugar (packed) ½ baking soda
- 2 eggs ¼ tsp salt
- 1 cup mashed, ripe bananas ½ tsp cinnamon
- 2 cups flour ¼ tsp cloves (ground)
½ cup chopped nuts (optional)
Mix shortening, sugar and eggs well. Stir in banana. Mix dry ingredients together and stir into to other mixture. Blend in nuts.
Chill 1 hour.
Drop rounded spoonfuls on 2 inches apart on lightly greased baking sheet.
Bake 8-10 minutes.
Serve with a Light to Medium roasted coffee.