Do you think these look amazing?
Most people do.
But guess what?
They are not good.
In a survey (of like, 5 people. And the giant pile of leftover cookies) most people hate these.
If you LOVE espresso and LOVE shortbread cookies, then you will love these.
If you don’t like coffee flavor, STEER CLEAR.
I’m super bitskie (bitter) that these cookies turned out to be bad. The main reason is because this is the best my pictures have ever looked! The lighting was ppeerrrffeecctttt
Soooo…I am sharing this recipe because:
A. I took some pretty pictures of them
B. Someone out there may love this recipe
C. I have not baked anything for you this week.
Also, I don’t think you need the play-by-play. There are about 5 ingredients in these espresso cookies, therefore you don’t need one.
I lied!! I can’t resist. I have to say something.
You are supposed to be really careful with how you put the plastic/bag/whatever you used so that the sheet of dough doesn’t look like a grandma who has retired in Boca.
So there they are.
So easy, so beautiful.
But not so good. My advice? Take out the espresso and dip them in coffee instead. Or add some milk chocolate chips instead.
If nothing else, hopefully I was able to distract from your busy lives for a few minutes of mindless baking 🙂
Recipe: Chocolate Chip Espresso Shortbread Cookies
Makes 42 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling
water 2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup store-bought mini chocolate chips or 4 ounces bittersweet chocolate, finely chopped
Dissolve the espresso in the boiling water, and set aside to cool to tepid.
With a mixer, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
(I didn’t do that. I just put the dough on a sheet of plastic wrap and spread it out and into a square shape with my finger tips, working fast so the dough didn’t get too warm. I then wrapped up the sides and set it in the refrigerator overnight. This seemed much faster and easier to me)
Preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Remove plastic wrap or put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board use a sharp knife to cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one with a fork.
Bake for 18 to 20 minutes. The shortbreads will be very pale and shouldn’t take on much color. Transfer the cookies to a rack.
Cool and serve.
Note: I made this recipe for my bro-in-laws bday. I was told he loves espresso. When asked to bake for a party, here is a bit of advice. Make something you love and are confident in. Chance are people will like that more!
I found this recipe on the Smitten Kitchen blog. Check it out. Crazy amazing baking and cooking!