MOCHA SHORTBREAD
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
- Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
- Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.
MOCHA SHORTBREAD WEDGES
A buttery mocha-flavored cookie, what could be sweeter? This recipe for shortbread makes for a deliciously rich-flavored dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Sift together flour, cocoa, and salt. Stir in coffee, and set aside.
- Beat butter until smooth. Add sugar, and beat well. Add flour mixture, and beat until combined.
- Pat dough into an ungreased 8-inch round pan. Bake until firm, 20 to 25 minutes. Remove shortbread from oven, let sit for 5 minutes, then cut into wedges. Let cool completely. Sprinkle with confectioners' sugar before serving.
MOCHA SHORTBREAD WITH NUTELLA
This recipe is from the brown eyed baker blog. The cookies have a big mocha flavor. The directions call for rolling the dough out and cutting the cookies wit a cookie cutter. To save time, I made an approx. 1"-2" wide log of the dough, refrigerated it for a couple of hours and then sliced the log into 1/4" rounds. The cookies were probably not as pretty as they would have been if I used a cookie cutter but for me it was worth the time saved. Be sure to leave space between the cookies on the cookie sheet. They do spread a little while cooking.
Provided by Marie Nixon
Categories Dessert
Time 30m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream butter, sugars, vanilla extract and instant espresso granules.
- In a medium bowl, sift together the flour, cocoa powder and salt.
- Gradually mix the flour mixture into the butter mixture until fully incorporated.
- Cover bowl and refrigerate for one hour.
- On a lightly floured surface, roll dough out to 1/4" thickness. Cut with floured 2-inch to 3-inch cookie cutters. Place cookies 2 inches apart on partchment lined baking sheets.
- Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
- Once cookies are completely cooked, sandwich them bottom sides together with your desired amount of Nutella.
Nutrition Facts : Calories 103.1, Fat 6.3, SaturatedFat 4, Cholesterol 16.3, Sodium 17.1, Carbohydrate 11.2, Fiber 0.4, Sugar 5.2, Protein 1
MOCHA OR CHOCOLATE SHORTBREAD
The original recipe was for mocha shortbread (from a mini book called Elinor Klivans Cookies) As I was giving some to other people, I used chocolate instead as I thought it would be a safer bet. So I subsituted the instant coffee for good quality cocoa powder. As I was mixing it all by hand I dissolved the cocoa in hot water so it was easier to cream with the butter! The recipe is for shortbread fingers but I also made some xmas shapes. When the shapes came out they had lost the definition so I scraped off some edges with a serated knife to get a better shape. I doubled up the recipe but didn't need to double up the melted chocolate as it was plenty. I think I'll make these next year too!
Provided by Karen Pea
Categories Dessert
Time 1h
Yield 30-40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 150°C / 300°F / Gas mark 2.
- Sift flour, cornflour, baking powder and salt together then set aside.
- Cream the butter and the dissolved coffee.
- Add the icing sugar and beat until smooth.
- Add the flour mixture and mix until a dough forms.
- Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
- Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
- Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
- Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
- Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
- Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
- Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
- Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).
Nutrition Facts : Calories 138.2, Fat 10.2, SaturatedFat 6.3, Cholesterol 16.3, Sodium 28.4, Carbohydrate 12.8, Fiber 1.5, Sugar 4.7, Protein 1.8
MOCHA SHORTBREAD
Make and share this Mocha Shortbread recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Combine flour and cocoa in large bowl. Combine coffee and vanilla extract in large mixer bowl. Stir until coffee is dissolved. Add butter, 1/2 cup sugar and salt; beat until comvined. Add flour mixture; mix just until incorporasted. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch round cake pan.
- Bake for 55-60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5-10 minutes; cut into wedges.
Nutrition Facts : Calories 148.5, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 98.2, Carbohydrate 16.3, Fiber 0.5, Sugar 6.8, Protein 1.5
MOCHA SHORTBREAD
From a recent Family Circle magazine. I substituted instant coffee for the espresso and dusted the finished shortbread with granulated sugar. If you like mocha; you like these!
Provided by mer5901
Categories For Large Groups
Time 2h45m
Yield 1 pan, 16 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
- Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
- Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
- Beat in espresso mixture.
- Reduce speed to low and gradually beat in flour mixture.
- Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
- Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
- Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
- Cut through marks before serving.
Nutrition Facts : Calories 91.7, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 28.3, Carbohydrate 9.1, Fiber 0.2, Sugar 3.1, Protein 0.9
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- Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add dry ingredients and beat until well blended.
- Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round into 8 wedges. Press fork tines around edge of each to make notched design. Bake shortbread 12 minutes. Reverse sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets on racks. Cut shortbread into wedges along marked lines. Transfer wedges to work surface.
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