Post by Sheila on Mar 6, 2013 16:15:59 GMT -5
Espresso Chocolate Chip Shortbread
1 tbsp instant espresso powder
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
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate
chips
confectioners’ sugar, for dusting (optional)
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. 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 and carefully prick each one twice with a fork, gently
pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the
cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to
bottom and front to back at the midway point (I didn’t do that either – 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.
