Tuesday, April 10, 2012

Chocolate Chip Expresso Shortbread

Even though I have been busy with an upcoming fashion show and my impending graduation, I have somehow found time (and a budget!) for some more baking! Here's a recipe I found through Pinterest from Smitten Kitchen via Use Real Butter. I've never made shortbread before and was intrigued by the espresso component, so I decided to go ahead and try them and they were delicious! The recipe seems lengthy but it was not that difficult and totally worth it!

What you will need:

1 tbsp instant espresso powder (I brewed some actual espresso and used that!)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
confectioners’ sugar, for dusting 

3/4 cup mini chocolate chips


Dissolve espresso powder in boiling water. Set aside to cool to tepid. 
Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. 
Beat in vanilla and espresso, then reduce mixer speed to low and add 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 or chips with a sturdy rubber spatula or spoon. 
Using the spatula, transfer dough to a gallon-size zip-loc bag. Put 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. 
Preheat the oven to 325°F. 
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. 
Transfer the squares to the baking sheets.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I bake one sheet at a time). 
The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.
Makes about 3 dozen.

Enjoy with some warm milk or tea!!

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