Femenino Frappuccino Cookie
  • Alaina Hinkle

Femenino Frappuccino Cookie

Updated: Dec 16, 2019

Hi Everyone! Happy first day of #HGHFcookieweek! hope you all had a fun & relaxing weekend. This weekend HGHF was at Stringbean Coffee in St. Louis, having people try the FIRST cookie of cookie week. I collaborated with Pete Cohen, who owns Stringbean to bring you all a cookie that features his Cafe Femenino Coffee. It is a coffee of empowerment, it stands for women. Women in remote and rural coffee communities are faced with so many challenges that keep them in poverty. In these societies they are mostly male dominated. Then in 2004 the women in Peru took a stand. Women farmers decided to separate their coffee production from the men. They now span nine countries world wide. Stringbean has collaborated with the Cafe Femenino foundation to help provide direct payment for women for their work instead of having to fork over the money to the men. Giving them power to make financial & buisness decisions. Also providing leadership positions & legal rights to land for them to farm on. I am SO thrilled to have this jumpstart our cookie week, because I am very passionate about this foundation & am so thankful for companies like Stringbean who are doing what they can to change lives! 


Also from a teachers aspect, this foundation has also raised attendance at schools for women. Giving them faith that where there is a will, there is a way.


XO-Alaina #sponsored

Ingredients:

1 stick unsalted butter

1/2 cup coconut sugar

1 egg yolk

1 1/2 cups all purpose flour

1 tbsp Bailey's

1/2 cup brewed Cafe Femenino Stringbean Coffee

1 1/2 tbsp coconut sugar

1/4 tsp vanilla extract

2 tbsp coco powder

1 tsp baking powder

1/4 tsp cream of tarter

1/4 tsp salt


1 cup white chocolate chips

15 coffee beans

ground coffee to sprinkle onto the top of the cookies


Directions:

Directions: 

+Preheat oven to 350 degrees

+Get a baking sheet ready. Either one with parchment paper on it or Silpat

1. Pour 1/2 cup brewed Cafe Femenino Stringbean coffee in a small stock pot on the stove. 1 1/2 tbsp coconut sugar & 1/4 tsp vanilla. Bring to a light boil. Continue for about 10 minutes, stirring the liquid down to a syrup. It will not be very thick. But you can tell it starts to get thicker, as well as evaporating down to about 1/4 cup coffee syrup. Then pour into a bowl & set aside. 


2. In a large mixing bowl add in flour, coco powder, baking powder, cream of tarter & salt. Whisk & set aside. 


3.  In a stand alone mixer add in stick of butter brought to room temperature & 1/2 cup coconut sugar. Start beating at medium speed for 4-5 minutes. Set the timer. WALK AWAY... I always feel like a watch pot never boils, also goes with waiting for butter to cream with sugar. Once the butter has creamed. Stop the mixture & scrap the sides with a spatula. Then start the mixer back up on medium speed & add in the egg yolk. Continue to mix for another minute. Then slowing add in the tbsp of Bailey's while it is mixing & the coffee syrup you made above. Mix for another minute. 


4. Then slowing incorporate the flour mixture. I always use my splash guard on my mixer at this point. Then stop once it is all mixed together. 


5. Then divide batter into about 1 1/2 tbsp balls and press down VERY slightly on the top. Then place in oven at 350 degrees for 10 minutes. 


6. Once cookies have completely cooled. Put 1 cup of white chocolate in a medium microwave safe bowl & tsp of coconut oil (that helps it thin out enough for easy swirling). Put the bowl over a small stock pot filled half way with water. Turn stove to medium heat. This will melt the chocolate perfectly & keep the chocolate warm the whole time while you dip the cookies, so you NEVER have to re heat it & worry about it getting hard. 


7. Take each cookie & tip the top of the cookie into the chocolate, about half way into the cookie, twist & pull up to create swirl. Then sprinkle ground Cafe Femenino coffee on top. Add a coffee bean as well if you would like. 


PRO TIP: I do the same thing I did for white chocolate & do it with milk chocolate. Toss the coffee beans in that & coat them to creat chelate covered beans. Then place each on parchment paper, freeze for about 5-10 minutes. Then place on top while I am topping the cookies off :) Optional! 


When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!

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