Monday, November 15, 2010

espresso shortbread

Christmas baking has officially begun in my house! Last week I made molasses cookie dough and put it in the I made espresso shortbread dough which I also put in the freezer but just HAD to make one small batch to see how they taste. Verdict: they taste good. Really, really good. Especially if you like coffee.

I made a change to the original recipe. The original recipe (which calls these cookies 'Piped Coffee Kisses') says to pipe the dough into "Hershey's kiss" shaped drops on a cookie sheet - I tried this but found that the dough was too thick to pass through the icing tip. So instead, I rolled the dough into a log, chilled it, and then sliced it into rounds before baking. They probably don't look as pretty as the kiss shaped drops, but let's face way is faster and easier! And most importantly, they still taste the same.

Espresso Shortbread
*adapted from Canadian Living

1 C. butter, softened
2/3 C. icing sugar
2 tsp. instant espresso powder
1/2 tsp. vanilla
1 1/3 C. flour
1/4 tsp. salt
coffee beans for garnish

Cream butter and icing sugar.

In a small bowl, dissolve espresso powder with vanilla. Add to butter mixture and beat well.

Stir in flour and salt. Mix into a soft dough.

Shape dough into a log and refrigerate until slightly firm, 30-60 minutes.

Slice log into thin rounds and place on a greased cookie sheet. Top each cookie with one whole coffee bean. Bake at 350 until golden. Do not over bake!


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