This dough is a bit stiff, but still soft, and so must be well-chilled before baking. For a bit of crunch, I added toffee brittle to the recipe in one batch and crushed coffee candy to another batch. Both were good.

They turned out tender, not too sweet, and have a delicate coffee flavor. Add this to your made-in-New-Orleans holiday cookie repertoire.

Click here for this recipe: http://www.nola.com/food/index.ssf/2017/12/coffee_and_chicory_cookie_reci.html