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A Winner and Espresso Shortbread Hearts

Espresso Shortbread Hearts

We have a winner – Lesley Wynn!

Winner

Lesley email me your info and Tyler Florence’s Family Meals cookbook will be on it’s way to your house! Thank you to everyone who took the survey. I hope to have fun and exciting news to share with you one day soon!

Max

Dallas Club Ghost Bar

I have been a little pre-occupied with my sweet dog Max who broke his leg earlier this month. Due to the bone not healing and a myriad of other health issues I had to put him down yesterday. It was an extremely sad day as he was my first dog and not even 2 years old yet. I will miss him terribly. I learned the hard way the dangers of buying dogs at a pet store that buys from puppy mills! My next dog will be a rescue dog for sure! I haven’t been cooking much but will get back into the kitchen this weekend with more new recipes to bring you.

Today I am offering up the tasty Espresso Shortbread Hearts I made last year for Valentine’s Day. With a hint of espresso and drizzled with chocolate they are a great afternoon snack to go with a cup of coffee. They were so good I am going to make them again and thought I’d share them with you one more time.

Espresso Bean Shortbread Hearts
Adapted from Martha Stewart recipe

Makes about 2 1/2 dozen.
2/3 cup all-purpose flour
1 tablespoon finely ground espresso beans
6 tablespoons unsalted butter, room temperature
1/4 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
1/2 cup chocolate chips

Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.

Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out hearts with a cookie cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.

While cookies are cooling melt chocolate chips in a saucepan or in the microwave. Using a toothpick drizzle over the cookies. Let harden.

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