Robust espresso adds richness to this delicate shortbread. A quick dip in melted chocolate is all they need to achieve the ultimate mocha flavour.
- Portion size 32 servings
- Credits : Canadian Living: Holiday Baking 2014
- 2 teaspoons instant espresso powder
- 2 teaspoons hot water
- 1 cup unsalted butter softened
- 3/4 cups icing sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 170 g semisweet chocolate melted and slightly cooled
- 3 tablespoons decorating sugar
In small bowl, whisk espresso powder with hot water until dissolved; set aside.
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla, salt and espresso mixture until fluffy; stir in flour just until combined. Divide dough in half; shape into squares. Wrap in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Between waxed paper, roll out 1 square to 1/2-inch (1 cm) thickness; shape into 6 1/4- x 5 1/2-inch (16 x 14 cm) rectangle, trimming edges. Halve lengthwise; cut crosswise into 8 strips to form 16 cookies. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Refrigerate until firm, about 15 minutes. Repeat with remaining dough.
Bake, 1 sheet at a time, in 300°F (150°C) oven until firm and light golden, 22 to 25 minutes. Let cool on pans for 10 minutes; transfer directly to racks to cool completely. (Make- ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Scrape melted chocolate into tall heatproof glass or bowl. Tilting chocolate to 1 side, dip 1 top corner of each cookie in chocolate; set on waxed paper–lined baking sheets. Sprinkle with decorating sugar. Refrigerate until set, about 20 minutes.
Nutritional facts per cookie: about
- Sodium 19 mg
- Sugars 6 g
- Protein 1 g
- Calories 114.0
- Total fat 7 g
- Potassium 28 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 5.0
- Vitamin A 5.0