Recipe: Chocolate-Dipped Espresso Shortbread Cookies
We have been sitting on this recipe for awhile, but we’ll be trying it out this month during our Valentine’s Day Fiesta. Sounds delish!
- 1/2 pound (1 cup) cold, unsalted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/2 teaspoon table salt
- 10 ounces (2 1/4 cups) unbleached, all-purpose flour
- 2 tablespoons finely ground espresso coffee beans
- 9 ounces semisweet chocolate, chopped
- 1 tablespoon vegetable shortening
- Line two baking sheets with parchment paper.
- With a stand mixer bowl fitted with the paddle, or in a large mixing bowl, combine the butter, sugar and salt. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1-2 minutes.
- Add the flour and espresso and mix on low speed, scraping the bowl frequently until the dough has just about pulled together, about 3 minutes; don’t over-mix.
- Roll the dough on a lightly floured surface to about 1/4-inch thick. Aim for uniform thickness to ensure even baking.
- Use a 1 1/2-inch cookie cutter, or one of similar size, to cut out shapes.
- Press the scraps together, roll them out, and cut out more cookies.
- Arrange the cookies on the prepared baking sheets and refrigerate until well chilled, at least 20 minutes.
- Heat the oven to 300F degrees and bake the cookies until the tops look dry and the color has darkened slightly, about 30-60 minutes.
- Let the cookies cool on a rack before dipping them.
- Set a sheet of parchment or wax paper on a work surface.
- Put the chocolate and shortening in a small, heatproof bowl and set the bowl over a pan of simmering water.
- Melt the chocolate, stirring until smooth and warm; don’t let it get hot.
- Dip half of each cookie into the chocolate, set on the parchment and let cool at room temperature, about 2 hours.