Coffee Shortbread

I’ve been making a lot of rich desserts lately so I decided to lighten it up a bit with some shortbread. I love shortbread! It’s not too sweet but it can be rich and it’s almost always delicious – these certainly are.

Add some melted chocolate on top and they look waaaay fancier than they really are!

Difficulty: easy
Print

Ingredients

1 cup butter, brought to room temperature
¾ cup dark brown sugar
2 T instant coffee granules
2 t vanilla
1/8 t salt
2 cups flour
½ cup dark chocolate melting chips
½ cup white chocolate melting chips
1 t vegetable oil, separated

Directions

Put the butter, brown sugar, coffee granules, vanilla and salt into a bowl and mix until nice and smooth. Add in the flour, bit by bit so it doesn’t fly all over the place, and mix until well combined.

Take the dough out of the bowl and roll it out onto a floured surface until it’s about a quarter inch thick.

Take your favorite cookie cutters (or, you know, just plain round ones) and cut out cookies.

Line baking sheets with parchment paper and put the cut out cookies on them. They won’t spread too much so you can put them closer together than you would most cookies.

Bake at 300 for about 20 minutes, or until they start to get golden brown. Take the trays out of the oven, let the cookies rest for a couple minutes then move them to a wire rack to cool completely.

Once they are cool, you can make the icing which is literally just melting each of the chips (separately) and drizzling the melted chocolate over the cookies like the fancy pastry chef you are. When you melt each one, add in a half teaspoon of vegetable oil to each – it will make the chocolate easier to drizzle.