At Blue Bottle, I generally avoid using coffee in my baked goods. Figuring our customers don’t want to eat coffee while they’re drinking coffee, I tend to make pastries with flavors that compliment coffee rather than coffee-flavored pastries. When tasked to come up with a cookie featuring coffee, I had the idea to modify our very popular Rosemary and Olive Oil Shortbread, using the flavor profile of a traditional Turkish coffee. Still extra buttery with the perfect shortbread texture, I’ve kept the salt level a little high, added finely ground coffee and just a touch of cardamom. A generous brushing of olive oil when just out of the oven gives the cookie an extra kick of flavor, a nice sheen, and an extra rich texture.