Esspresso Chocolate Shortbread Cookies Recipe

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


Submitted by mbieker1

Makes 32 servings



From here: http://lifes2shortnot2eat.blogspot.com/

Recipe Ingredients for Esspresso Chocolate Shortbread Cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped (or 3/4 cup store-bought mini chocolate chips)
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

Recipe Directions for Esspresso Chocolate Shortbread Cookies

  1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

  2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners? sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the 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 with a sturdy rubber spatula.

  3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 -inch rectangle that?s 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 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.

  4. GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

  5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board and, using a ruler as a guide and a sharp knife cut the dough into 1-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.

  6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale ? they shouldn?t take on much color. Transfer the cookies to a rack.

  7. If you?d like, dust the cookies with confectioners? sugar while they are still hot. Cool the cookies to room temperature before serving.

Categories

Chocolate, Dessert, Snacks, Bake

Nutrition Facts
Serving Size 21.8g
Amount Per Serving
Calories
108
Calories from Fat
62
% Daily Value*
Total Fat
6.9g
11%
Saturated Fat
4.4g
22%
Trans Fat
0.0g
Cholesterol
16mg
5%
Sodium
44mg
2%
Potassium
23mg
1%
Total Carbohydrates
10.6g
4%
Dietary Fiber
0.3g
1%
Sugars
4.3g
Protein
1.1g
Vitamin A 4% Vitamin C 0%
Calcium 1% 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
  • Very high in saturated fat
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