Wednesday, November 12, 2008

Espresso Chocolate Chip Shortbread

I frequently visit a food blog by Jenny Yu, "Use Butter" - her photos are absolutely lovely and her dishes look so tempting and delicious! She posted this shortbread cookie recipe from Smitten Kitchen and I had to give it a try!

Espresso Chocolate Chip Shortbread

Preheat oven to 325F

1 T instant Espresso powder
1 T boiling water

8oz butter, softened
2/3 C confectioners sugar
2 C all purpose flour
1 tsp vanilla
3/4 C chocolate chips

I read about this high quality European butter - recommended for baked goods etc., because it has less water content and more butterfat than regular butter. Let's give it a go!

This is new to me also!
Dissolve instant espresso powder in boiling water.

Cream butter and sugar until fluffy. Slowly add espresso and vanilla.

Beat until well combined.

Slowly add flour and chocolate chips.

Transfer dough into a gallon size Ziplock bag.
Flatten and roll dough to 1/4 in. thickness, sealing the bag pressing out air.
Refrigerate for 2 hours - or up to 2 days.

Cut into squares (how convenient!)
Bake for 16 minutes - cookies will be pale, but slightly golden on the edges. Cool on rack.


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