At the time I was still living in Brazil so I had the prize shipped to my parent’s house since I knew I would be back in the US in a few short months. Well, when I traveled to my hometown for Thanksgiving I finally got my hands on my prize!
I added four scoops of coffee per the instructions. It suggested one scoop for each four ounce cup of coffee. Considering I’m a 8 to 12 ounce per cup girl I thought this amount would work well. The instructions lacked details for the amount of water though so I just filled the pot half way with boiling water.
It sat to brew for four minutes and then down went the plunger. Success! I enjoyed a strong, rich cup of French Press coffee this morning. I really enjoy switching up my coffee making methods especially after living in a coffee-centric culture for two years.
Thanks to Miranda and Bodum for the giveaway! If you are looking for a Christmas gift for a coffee lover I did notice there is a festive red French Press on the Bodum web-site. If you need another cookie idea I’ve reposted my Café & Cream Shortbread below. I think I might make it again this week for a Christmas luncheon I’m attending.
Café & Cream Shortbread
1 cup unsalted butter, at room temp 
½ cup mascavo sugar
½ tsp vanilla
2 cups flour (I used white, but others may work well too)
2 tbsp cocoa powder
1 tbsp ground coffee (espresso powder would work too)
Cream butter and sugar. Add in vanilla. Slowly mix in flour. Dough will be crumbly. Press dough together and split into two equal parts.
Transfer one half to a sheet of plastic wrap. Press together to form the dough more and wrap in plastic as you shape it into a square log. Refrigerate for about 20 to 30 minutes.
To the remaining dough, mix in cocoa powder and coffee. Repeat the same process forming it into a square log shape. Refrigerate for about 20 to 30 minutes.
Preheat oven to 350 degrees F. Remove dough from fridge. If it is too hard to work with allow to sit at room temp for a bit to soften. Cut each log into four equal strips. Arrange the dark and light strips so that they alternate, make two stacked rows. Wrap in plastic and from into a square log, pressing the dough together slightly. Unwrap and cut cookies about ¼ inch wide.
Place on an ungreased cookie sheet. Bake for 8 to 10 minutes. Let cool for 1 to 2 minutes and carefully transfer from cookie sheet to cooling rack. Makes 12 to 15 cookies.
I don’t think I’ve ever had french press coffee, but I’m sure I would love it! I’m such a fan of a strong cup! The cookies are so beautiful. They’d make a great gift
French presses make great coffee. We’ve been having a lot of French press coffee of late. I was also admiring those cookies – look like the prefect accompaniment to the coffee,
We love our French press & have been using one for years, it really makes for a great cup of coffee
I do love my coffee and always get excited when it served to me in a french press. I do have an french press at home but I use it for loose leaf tea! Might need to make a switch.
ps love your checkerboard cookies
I had French press coffee only twice and liked it…but do not use at home. The cookies look delicious, indeed a great with coffee 🙂
My traditional coffee is like yours in Brazil!
The cookies are outstanding and are the perfect match with the coffee 🙂
Cheers!
Gera
We have french press coffee regularly and very much enjoy it! The cookies look delicious, a perfect match!
A great prize! Although I don’t drink much coffee anymore I still have 3 French presses–they work well for loose tea too–once you have washed the coffee oil/smell away.
Thanks for reminding us about your Café & Cream Shortbread cookies! I’ve got a list of your recipes to try out (most of them on the sweet side of the menu!) I’ve been eyeing a French Press but my FIL warned that cleaning it can be such a chore. If it yields delicious coffee, though, I’m willing to make that trade-off! Congratulations again on such a great prize.