Mocha Viennese Shortbread

By The Canadian Living Test Kitchen

64 people added this to their Recipe Box

This recipe makes 24 cookies servings

Nutritional Info
Per cookie: about	-
cal	168168 cal
pro	1 g1g pro
total fat	10 g10g total fat
sat. fat	7 g7g sat. fat
carb	18 g18g carb
fibre	00 fibre
chol	26 mg26mg chol
sodium	17 mg17mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	99 vit A
folate	77 folate

First Prize in Shaped Cookie Category

As well as first place in this category, this shortbread morsel from Elizabeth Young of Calgary is the overall grand-prize winner. She serves them every week for afternoon tea at the Agap?ospice. The combination of buttery shortbread, coffee icing and milk chocolate makes this a winner.

Ingredients

1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
3/4 cup icing sugar 3/4 3/4cup cupicing sugar
1 tsp instant espresso powder 1 1tsp tspinstant espresso powder
1 tbsp vanilla 1 1tbsp tbspvanilla
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
3/4 cup cornstarch 3/4 3/4cup cupcornstarch
1 pinch salt 1 1pinch pinchsalt
Icing:
3/4 cup icing sugar , sifted3/4 3/4cup cupicing sugar, sifted
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
2 tsp instant espresso powder 2 2tsp tspinstant espresso powder
2 oz good-quality milk chocolate 2 2oz ozgood-quality milk chocolate

Preparation

In large bowl, beat butter with sugar until light and fluffy. Dissolve espresso powder in vanilla; beat into butter mixture. In separate bowl, sift together flour, cornstarch and salt ; stir into butter mixture to form soft dough.

Fit piping bag with 1/2-inch (1 cm) star tip; pipe 1-1/2-inch (4 cm) rosettes, 1-1/2 inches (4 cm) apart, onto 2 parch-ment paper-lined or ungreased rimless baking sheets.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 15 minutes or until golden on bottom. Let cool on pans for 2 minutes. Transfer to rack; let cool completely.

Icing: In bowl, beat sugar with butter until smooth. Dissolve espresso powder in 1 tsp (5 mL) hot water; beat into butter mixture. Spread about 1 tsp (5 mL) on bottom of 1 cookie; sandwich with second cookie, flat side down. Repeat with remaining cookies. Refrigerate until firm.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; drizzle over cookies. Let stand until set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Source : Canadian Living Magazine: December 2007