COFFEE SHORTBREAD
You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 137 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COFFEE SHORTBREAD
Attention coffee lovers! This is a recipe I got from a pamphlet advertising Starbuck's Winter Blend coffee. I made them just before Christmas, using a dark roast coffee from our local coffee company, and they disappeared very quickly. All who tried them asked me for the recipe. I guess they aren't a true shortbread because of the addition of the liquid, but they sure are tasty! The yield is 2-3 dozen cookies. I think I got 3 dozen, easily, using a small star-shaped cookie cutter.
Provided by J. Ko
Categories Dessert
Time 1h15m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Set aside 1/4 c of your morning coffee to cool.
- Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
- Cream the butter and sugar together, then add the brewed coffee.
- Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
- Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
- Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
- Bake at 300 F for approximately 20 minutes.
Nutrition Facts : Calories 186.9, Fat 11.8, SaturatedFat 7.4, Cholesterol 39.3, Sodium 85, Carbohydrate 18.9, Fiber 0.4, Sugar 8.9, Protein 1.7
COFFEE SHORTBREAD COOKIES
Make and share this Coffee Shortbread Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 52m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Cream butter, sugars and coffee granules together; gradually beat in flour and salt.
- On a lightly floured surface, roll out dough to 1/4 inch thickness.
- Cut with floured 2-3 inch cookie cutters; place cookies 2 inches apart on ungreased baking sheets.
- Bake for 20-22 minutes or until set.
- Remove to wire racks to cool.
- Drizzle with melted chips.
ESPRESSO-BEAN SHORTBREAD
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 6
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.
COFFEE SHORTBREAD COOKIES RECIPE - (4.6/5)
Provided by Gggoody
Number Of Ingredients 11
Steps:
- Preheat oven to 300ºF. Mix butter, brown sugar, instant coffee granules and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Combine powdered sugar, milk and Kahlua; mix until frosting is smooth. (Note: if not using Kahlua, an additional tablespoon of milk may be needed). Drizzle cookies with frosting. RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.
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