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Bringing Home the Bakin'

bake my cake and eat it, too

These cookies, along with some of my tried and true favorites (rugelach and orange chocolate chunk cookies), will soon be off on a little adventure to the Big Apple.  Remember when I made that pie?  the one that I wasn’t able to send?  Well, as a replacement, I am sending my cousin some delicious cookies.  I really hope she enjoys them!  This was my first time making these chocolate dipped espresso shortbread cookies, but as soon as I came across the recipe, I knew it sounded too delicious NOT to make.  The crumbly, sandy texture of the espresso cookie pairs wonderfully with the smooth and decadent chocolate coating.

Chocolate-Dipped Espresso Shortbread Cookies – Fine Cooking (Carolyn Weil)

For the cookies:

8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 tsp. table salt
10 oz. (2-1/4 cups) all-purpose flour
2 Tbs. finely ground espresso coffee beans
For the dipping chocolate
9 oz. semisweet chocolate, chopped
1 Tbs. vegetable shortening

Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes. Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t overmix.

On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking. Using a heart or other shape cookie cutter, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.

Position oven racks in the upper and lower thirds of the oven and heat the oven to 300° F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 minutes, reduce the oven temperature to 275° F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325° F.


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