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Espresso Chocolate Chip Shortbread Recipe

Looking for an easy Espresso Chocolate Chip Shortbread recipe? Learn how to make Espresso Chocolate Chip Shortbread using healthy ingredients.


Submitted by elj88

Makes 36 servings



http://userealbutter.com/2008/09/25/espresso-chocolate-chip-shortbread-cookies-recipe/

Recipe Ingredients for Espresso Chocolate Chip Shortbread

1 tbsp instant espresso powder (I like Medaglia D?Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup powder sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup semi sweet chocolate chips (mini)

Recipe Directions for Espresso Chocolate Chip Shortbread

Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners? sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don?t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that?s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn?t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn?t poke the cookies and they?re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn?t do that either - I bake one sheet at a time). The shortbreads will be very pale?they shouldn?t take on much color. Transfer the cookies to a rack. If you?d like, dust the cookies with confectioners? sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.
Categories

Dessert

Nutrition Facts
Serving Size 17.5g
Amount Per Serving
Calories
86
Calories from Fat
49
% Daily Value*
Total Fat
5.5g
8%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
37mg
2%
Potassium
9mg
0%
Total Carbohydrates
8.4g
3%
Dietary Fiber
0.3g
1%
Sugars
3.0g
Protein
0.9g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
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