Cappuccino Shortbread Recipes

Steps:

• Put instant coffee in a small dish and grind fine with the back of a spoon.
• Mix coffee, butter and sugar.
• Add vanilla.
• Sift dry ingredients then add to the butter mixture.
• Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
• Bake 325°F for about 15 minutes or until the edges just start to brown.
• Let cool and dip end in melted chocolate.
• Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
• Enjoy.

Steps:

• Heat oven to 350°F. Dissolve coffee in water in medium bowl. Stir in butter and powdered sugar Stir in flour and 1/2 cup of the nuts, using hands if necessary, until stiff dough forms.
• Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges Arrange wedges about 1/2 inch apart with pointed ends toward center on ungreased cookie sheet.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Place remaining 1/4 cup nuts in small dish Place white baking chips and shortening in small microwavable bowl Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Dip 1 edge of each cookie into melted mixture, then into nuts. Place on waxed paper until coating is firm.

Steps:

• Heat oven to 350°F. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.
• Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.
• Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies.

Steps:

• Preheat oven to 325 degrees.
• Place all the ingredients except chocolate in a medium mixing bowl.
• Mix the ingredients until they are combined.
• Add the chopped chocolate and mix until it is combined.
• Put the mixture in an ungreased 9-inch square pan.
• Pat down the mixture evenly.
• Bake for about 30 minutes or until they are brown on the edges.
• Remove the pan from the oven and cut the shortbread into desired sizes.
• Let it cool in the pan.

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
• Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
• Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

Steps:

• Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

Steps:

• Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.

Steps:

• Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
• In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add coffee mixture and ground espresso beans to butter mixture; beat to combine.
• In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.
• Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.
• Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Dissolve the coffee in water in a medium bowl.
• Stir in the margarine and powdered sugar.
• Stir in the flour and 1/2 cup nuts, using your hands if necessary, until a stiff dough forms.
• Divide the dough in half.
• Shape each half into a ball.
• Pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface.
• Cut each round into 16 wedges.
• Arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center.
• Bake for about 15 minutes, or until golden brown.
• Immediately remove from the cookie sheet.
• Cool completely on wire racks.
• Place the remaining 1/2 cup pistachios in a small dish.
• Place the chocolate and shortening in a small microwavable bowl.
• Microwave uncovered on medium power for 3 to 4 minutes, stirring after 2 minutes, until the mixture can be stirred smooth and is drizzling consistency.
• Dip one edge of each cookie into the chocolate, then into the nuts.
• . Place on waxed paper until the chocolate is firm.

Steps:

• 1. Preheat oven to 325 degrees. Mix all the ingredients except for the chocolate in a mixing bowl. Mix until everything is combined. Add the chocolate and mix again to incorporate.
• 2. Put the mixture into an ungreased 9-inch square pan. Pat down the mixture evenly.
• 3. Bake them for about 30 minutes or until they are brown on the edges. Remove the pan from the oven. While still hot from the oven, cut the shortbread into desired sizes. Let cool completely in pan. Makes about 16 pieces.