Chocolate-Dipped Espresso Shortbread cookies

22 12 2011

This one of my favorite cookie recipes I like to make at Christmas. I got the recipe out Fine Cooking’s Cookie magazine. They are so delicous and you can use any shape you want.

Here’s the recipe:

1/2 lb (1 cup) of cold unsalted butter, cut in 1/2 inch pieces

1/2 cup granulated sugar

1/2 tsp salt

10 oz (2 1/4 cups) all purpose flour

2 tbsp. finely ground espresso beans

10 oz (2 1/4 cups) all purpose flour

For the dipping chocolate:

9 oz of semi sweet chocolate

1 Tbsp. vegetable shortening

Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine the butter, sugar and salt 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 over mix. Roll out on a lightly floured surface to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking. Cut out shapes, press scraps together and roll out again. If the dough becomes sticky refrigerate briefly. Arrange the cookies on two parchment lined cookie sheets and refrigerate until chilled, at least 20 min. Heat oven to 300 degrees. Position trays on upper and lower thirds of oven. Bake cookies until golden on the bottom and edges and pale to golden on top. This can take 30 min to 1 hour. Rotate the pans halfway through baking to make sure they bake evenly. If the cookies are done before 30 minutes reduce temp to 275 degrees, if they take longer than an hour increase temp to 325 degrees.

Dip the baked cooled cookies.

Lay out a sheet of parchment or waxed paper on a work surface. Put the chocolate and shortening in a small heatproof bowl and set the bowl over a pan of simmering water. Melt the chocolate stirring until its smooth. Do not get any water in the chocolate or it will seize. Dip half of each cookie into the chocolate. Set the cookies on the prchment and let the chocolate set up at room temperature, about two hours.

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2 responses

29 12 2011
Tina Francis

Yeowza! That looks Uh-MAZING!

29 12 2011
limeinthecoconuts

It is!!! Hit trinity up for a sampling. xoxo

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