Recipe: Chocolate-Dipped Espresso Shortbread Cookies
This entry was posted on February 6, 2010.
We have been sitting on this recipe for awhile, but we'll be trying it out this month during our Valentine's Day Fiesta. Sounds delish!
- 1/2 pound (1 cup) cold, unsalted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/2 teaspoon table salt
- 10 ounces (2 1/4 cups) unbleached, all-purpose flour
- 2 tablespoons finely ground espresso coffee beans
- 9 ounces semisweet chocolate, chopped
- 1 tablespoon vegetable shortening
- Line two baking sheets with parchment paper.
- With a stand mixer bowl fitted with the paddle, or in a large mixing bowl, combine the butter, sugar and salt. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1-2 minutes.
- Add the flour and 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 the dough on a lightly floured surface to about 1/4-inch thick. Aim for uniform thickness to ensure even baking.
- Use a 1 1/2-inch cookie cutter, or one of similar size, to cut out shapes.
- Press the scraps together, roll them out, and cut out more cookies.
- Arrange the cookies on the prepared baking sheets and refrigerate until well chilled, at least 20 minutes.
- Heat the oven to 300F degrees and bake the cookies until the tops look dry and the color has darkened slightly, about 30-60 minutes.
- Let the cookies cool on a rack before dipping them.
- Set a sheet of parchment or wax 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 smooth and warm; don’t let it get hot.
- Dip half of each cookie into the chocolate, set on the parchment and let cool at room temperature, about 2 hours.