Looking for new cookie recipes I discovered these Espresso Chocolate Shortbread cookies over at Smitten Kitchen. How can you go wrong with espresso and chocolate and shortbread. I was sold at the recipe but then I took a bite.They melt in your mouth.
These are from Dorie Greenspan’s “Baking From My Home to Yours”. It is a great cookbook full of amazing treats. These cookies are buttery with a hint of coffee and sweet, but not too sweet, and chocolate. Deb was right when she said they get better with age. I had these in a tin for over a week. My friend was going to freeze some of hers for later.
The recipe calls for putting the dough in a ziplock bag to roll. It was so easy. No sticky rolling pin and board. A trick I will continue to use. I did not sprinkle with sugar, they were perfect as is.Espresso Chocolate Shortbread
Adapted from Smitten Kitchen/Dorie Greenspan
Makes 32 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)
Dissolve the espresso in the boiling water, and set aside to cool to tepid.
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.
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 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.
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.
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.0