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
For an added touch of sweetness, serve these crispy wedges with ice cream and B.G. Saelhof's strawberry sauce (recipe in recipe finder). "They taste great all by themselves, too," advises Carolyn Van Boening of Blue Springs, Nebraska. "I've taken the shortbread to community get-togethers and given some as gifts. Everyone seems to love the mocha flavor."-Carolyn Van Boening, Blue Springs, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In a bowl, mix flour, sugar, cocoa and coffee; cut in butter until mixture resembles fine crumbs. Gather into a ball; knead 2 minutes. , On an ungreased baking sheet, pat dough into a 7-1/2-in. circle. Cut into 16 wedges, but do not separate. Prick each wedge several times with a fork. Bake 25-30 minutes. , Remove from oven; recut into wedges. Cool 5 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts :
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.
CHOCOLATE-GLAZED MOCHA FANS
Steps:
- Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.
- Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.
- If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces. Using knife as aid, carefully press gold leaf pieces onto cookies. (Can be prepared 5 days ahead. Store in single layer in airtight container at room temperature.)
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
MOCHA SHORTBREAD
Categories Cookies Coffee Chocolate Bake Christmas Winter Edible Gift Bon Appétit
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- 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.
- Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.
- Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand until chocolate sets, about 1 hour. (Can be made 2 days ahead. Store airtight in single layers between sheets of waxed paper.)
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
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