espresso-chocolate shortbread cookies


Makes 32 cookies
Ingredients:
    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)
Directions:
  1. Dissolve the espresso in the boiling water, and set aside to cool to room temperature.

  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 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.

  4. Position the racks to divide the oven into thirds and preheat the oven to 180°C. Line two baking sheets with parchment or silicone mats.

  5. Put the plastic bag on a cutting board and slit it open. Use cookie cutter or a knife to cut into shapes you like.

  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.

Comments

Popular Posts