Friday, August 21, 2009

Espresso Chocolate Shortbread

2 C. sifted unbleached flour
1 C. confectioner’s sugar
8 oz. unsalted butter
½ C. strained unsweetened cocoa powder
Fresh ground Espresso beans, medium not course or fine ground

1. Adjust two racks to divide the oven into thirds and preheat oven to 300˚. Line cookie sheets with baking parchment or aluminum foil. , shiny side up.

2. Place the butter in the large bowl of an electric mixer and beat until soft. Add the sugar and beat to mix. Then add the flour and cocoa and beat until the dough holds together and is smooth.

3. Remove the dough from the bowl, form it into a ball, and flatten it slightly. Place the dough on a floured surface and turn over to flour both sides. With a rolling pin, roll the dough until it is ½” thick.

4. Use a plain round cookie cutter preferably 1 ½” in diameter. Place the cookies 1” apart on a cookie sheet.

5. Place a small cup of water next to you. Dip your fingertip in the water, and with your fingertip wet the tops of a few cookies.

6. Carefully sprinkle some of the ground espresso on the wet cookies (about ¼ tsp. per cookie), covering only about half of the top of each cookie. Then with a dry fingertip, press gently on the espresso to press it into the dough a bit.

7. Bake for 25-30 minutes. Watch carefully. They burn and become bitter before you know it.
Yield: About 40 cookies

No comments:

Post a Comment