I'm, once again, not playing by the rules this week. I'm supposed to be making Chocolate Ganache Ice Cream but instead I'm skipping ahead and giving you Espresso Chocolate Shortbread Cookies. I'm really getting tired of this rebel role I've been playing. (hehe)
Mr. B and I were leaving town on Monday morning and since I'm the world's best procrastinator I didn't decide to knock out TWD until Sunday afternoon. Needless to say, I didn't have all the required ingredients on hand to make the ice cream. But I did have everything needed for these cookies. Decision made.
These are sooooo good. What I like best is that you can really taste the espresso. And on a little side note.....THERE IS NO "X" IN ESPRESSO! It's not pronounced eXpresso, people. Major pet peeve of mine. Anyhooooo.....these are perfect little cookies. I'm already planning on making these again and again and again.
And just in case anyone was thinking about disciplining me for breaking the rules again, I only have these two to blame. I'm counting on their extreme cuteness to get me out of trouble!!
Espresso-Chocolate Shortbread Cookies
Baking: From My Home to Yours
Makes 32 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the 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 with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the 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.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. 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.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.