Friday, March 9, 2012

Mocha Shortbread Wedges

The key item with this recipe is not to overbake.  Watch it closely, or risk a burned flavor.  Otherwise, this is simple, quick goody to easily whip up.  Mmmmmmm chocolate and coffee!

1/2 cup plus 3 tablespoons all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons good-quality instant espresso powder (I use 1 svg of Starbuck's Via Coffee)
1/2 cup (1 stick) unsalted butter, room termperature
1/2 cup confectioners' sugar, plus more for sprinkling

Preheat oven to 350 degrees F.  Line an 8-inch round cake or springform pan with parchment paper.

Sift together flour, cocoa powder, and salt.  Stir in espresso.

In an electric mixer fitted with the paddle attachment, beat butter on medium speed until pale and creamy. Add confectioners' sugar, and beat well.  Add flour mixture, and beat on low speed until well combined.

Pat dough evenly into pan.  Bake 20 to 25 minutes, or until puffed at the edges and dark all over the top.  Remove from oven and let sit 5 minutes; then cut into 8 wedges.  Let cool completely on a rack.

Sprinkle with confectioners' sugar just before serving.  Cookies can be stored in an airtight container at room temperature up to 1 week.

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