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Wednesday, June 22, 2011

Mocha Shortbread Cookies

These are the Red Bull of cookies: A tasty chocolate shortbread cookie with the kick of coffee. I like them because they have great density but are also not too rich. The key to these cookies is to not roll them too thin, and don't go crazy with the coffee grinds or the bitter taste will take over. However, I do think more chocolate is fine ;)

You will want to refrigerate the dough for at least 45 minutes, but once you are ready to bake them you can preheat the oven at 325 degrees.

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2+ tsp coffee grounds (I probably used about 4tsp)
  • 1/4 tsp salt
  • 2 sticks unsalted butter at room temperature
  • 3/4 cups + 2 tbs powdered sugar
  • 1 tsp vanilla extract
  • Whisk together the flour, cocoa, coffee, and salt in a medium bowl.
  • Beat the butter with an electric mixer until light and fluffy. Then add the sugar and beat until light and fluffy.
  • Scrape down the sides of the bowl with a spatula and mix in the vanilla.
  • Reduce the speed of the mixer, and add the flour in three batches. Scrape the sides of the bowl with each addition.
  • Once well blended, the dough should start to get crumbly. This is when you will want to knead the dough together in the bowl.
  • Once this is done separate the dough into 4 equal batches, flatten, and cover in wax paper to refrigerate.
  • When you are ready to bake them, roll the dough out to about 1/4 inch thick (keep it in the wax paper so it doesn't stick to the rolling pin).
  • Cut into desired shape and place on a parchment lined baking sheet about 1 inch apart.
  • Bake for 7 minutes, let cool, and eat!

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