Friday, 8 February 2008

Espresso Delight Shortbread

My CNY baking 2. This one is the BEST. I like this so much and most people tasted them and have the same comment. I'd absolutely bake this again and again *hahaha* I like the good smell of the coffee and taste a bit bitter but you still can taste the sweetness and not to mention the crunchy when you bite them. It's PERFECT recipe for Espresso Delight Shortbread. Perhaps next time i'd cut the sprinkle powder for normal day to day afternoon or morning coffee companion. It's much simpler to store :p

Espresso Delight Shortbread
Source: V-recipes (originally from Christmas Cookies~102 sweets to share, from Better Home & Garden-Dec 2003

Prep: 25 min. Bake 12 min per batch.

Make about 36 (~I made smaller and thinner size yields around 75)

1 cup butter, softened
2/3 cup sifted powder sugar
1 tbsp instant espresso powder or regular instant coffee crystals.
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Sifted powdered sugar and/or unsweetened cocoa powder

1. Preheat oven to 325 F. In a large mixing bowl beat butter with an electric mixer on medium speed to high speed for 30 seconds. Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and chocolate with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.

2. Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Flatten slightly.

3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool. Springkle with additional powdered sugar and/or cocoa powder.

To store: Place cookies between layers of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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