Mocha Viennese Shortbread Mocha Viennese Shortbread

Author: Canadian Living

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.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2007




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.)

Nutritional facts Per cookie: about

  • Sodium 17 mg
  • Protein 1 g
  • Calories 168.0
  • Total fat 10 g
  • Cholesterol 26 mg
  • Saturated fat 7 g
  • Total carbohydrate 18 g


  • Iron 3.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 9.0
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Mocha Viennese Shortbread