With a Grateful Prayer and a Thankful Heart: Espresso-Chocolate Shortbread Cookies ~ TWD

Tuesday, August 31, 2010

Espresso-Chocolate Shortbread Cookies ~ TWD

Tuesday morning... that means it's a Dorie recipe.
How about a not-too-sweet, coffee and chocolate lover cookie!
I made half a batch of these little morsels.
They come together easily with few ingredients and after a couple of hours in the refrigerator, they are ready to slice and bake.
Dorie suggests placing the dough into a zip-lock bag and rolling it flat.  After refrigerating, just slit open the bag and slice into little squares.
Sweet Treat with your favorite coffee or, I my case, ice-cold milk!

Espresso-Chocolate Shortbread Cookies
Makes 32 cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped, or ¾ 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

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-10½ -inch rectangle that’s ¼ 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.

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.
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 1½-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.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.


Mildred said...

Oh they look so good.

Wishing you a wonderful day Lorraine.

NanaDiana said...

They look wonderful AND easy! Diana

natalia said...

Ciao ! I love the way you decorated your already perfect cookies !! They look fantastic like this !! Thanks for visiting !

Flourchild said...

Wow they look wonderful. I love the chocolate swirl on top! Im glad your enjoyed them!

Country Wings in Phoenix said...

Oh My Gosh Sweetie...
Do these ever look delish? I am in love with the look of them. So delightful and fresh looking. Would look beautiful for so many occasions.

I will be visiting Donna for the recipe. Thanks so much sweet friend. A beautiful share.

Many hugs, Sherry

Tara said...

Oh my....wish i had the stuff to make those today! YUM. I can almost smell them from here.

dee gold said...

Looks delicious.
I will follow your blog starting today.
God bless!

Ms. Bake-it said...

They look and sound great! I would not mind having two of them with my afternoon tea today.

~ Tracy

cindy said...

What a fun cookie. Your photos are beautiful.

Shandy said...

Your shortbread cookies look stunning! I love the melted chocolate design and the gorgeous plating. So pretty!

Mary said...

You photo is amazing. Wow.

Paula said...

Love the first picture, well, all of them actually. And the flourishes of glaze are perfect.

Julie Harward said...

They look so yummy and cute and easy..love that! :D

Susan said...

Double wowsers, LDH. You are SO LUCKY to be slender. With those yummies around, I'm afraid I'd scarf them all up, down to the last succulent crumb. Your photos are fabulous, as always. Mmmmmmmmmm Susan

Jeannette said...

They look so exquisite with the extra drizzle of chocolate. It makes me regret no going the extra step.

Glad you liked them :)

Julie said...

These look so delicious. Love the chocolate swirls...YUM!

Natalie said...

love the chocolate swirl- great photos!

Ann said...

Look and sound delicious. I'm going to have to go get that recipe. I hear it's supposed to be a little cooler this weekend, may be a good time to make some cookies.

Janice said...

Cookies look great Lorraine. Hope you are all well, I'm v. busy just now so blogging and blog hopping are low on the list at the moment. Will visit when I can.

Kathleen said...

Lorraine, you did a great job on those! Wonderful pics too!

GrandmaK said...

OMG!!!! I can only imagine how wonderful these taste! OH! melt in your mouth good! CAthy

Kim @ Savvy Southern Style said...

Those look so good and I love anything easy.

Dishesdone said...

They look fantastic!

gnee @ Singing With Birds said...

Oooh these looks so crunchy and lovely. I bet they smelled wonderful too fresh out of the oven. This is the kind of treat my husband loves with a scoop of ice cream and I love with herbal tea! Thanks so much.

Becky said...

wow! yours look so delicious. great photo too! i loved these.


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