Cappuccino Shortbread Recipes

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CAPPUCCINO PISTACHIO SHORTBREAD



Cappuccino Pistachio Shortbread image

Wonderful homemade cookies made with cappuccino-flavored coffee mix, pistachio nuts and Gold Medal® all-purpose flour - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 32

Number Of Ingredients 8

3 tablespoons cappuccino-flavored instant coffee mix
1 tablespoon water
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
1 3/4 cups Gold Medal™ all-purpose flour
3/4 cup chopped pistachio nuts
1/3 cup white baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 350°F. Dissolve coffee in water in medium bowl. Stir in butter and powdered sugar Stir in flour and 1/2 cup of the nuts, using hands if necessary, until stiff dough forms.
  • Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges Arrange wedges about 1/2 inch apart with pointed ends toward center on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Place remaining 1/4 cup nuts in small dish Place white baking chips and shortening in small microwavable bowl Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Dip 1 edge of each cookie into melted mixture, then into nuts. Place on waxed paper until coating is firm.

Nutrition Facts : Calories 105, Carbohydrate 10 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 55 mg

CHOCOLATE DIP CAPPUCCINO SHORTBREAD



Chocolate Dip Cappuccino Shortbread image

Make and share this Chocolate Dip Cappuccino Shortbread recipe from Food.com.

Provided by LeeAnn

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 7

4 teaspoons instant coffee
1 cup butter, room temperature (do not use margarine)
1/2 cup sugar
1/2 teaspoon vanilla
1 3/4 cups flour
1/4 cup cornstarch
4 ounces semisweet chocolate

Steps:

  • Put instant coffee in a small dish and grind fine with the back of a spoon.
  • Mix coffee, butter and sugar.
  • Add vanilla.
  • Sift dry ingredients then add to the butter mixture.
  • Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
  • Bake 325°F for about 15 minutes or until the edges just start to brown.
  • Let cool and dip end in melted chocolate.
  • Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
  • Enjoy.

CAPPUCCINO SHORTBREAD



Cappuccino Shortbread image

Make and share this Cappuccino Shortbread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1/2 cup salted butter, softened to room temperature
2 tablespoons salted butter, softened to room temperature
1 1/4 cups all-purpose flour
2 teaspoons instant espresso powder
2 tablespoons firmly packed dark brown sugar
1 teaspoon cornstarch
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup chopped semisweet chocolate

Steps:

  • Preheat oven to 325 degrees.
  • Place all the ingredients except chocolate in a medium mixing bowl.
  • Mix the ingredients until they are combined.
  • Add the chopped chocolate and mix until it is combined.
  • Put the mixture in an ungreased 9-inch square pan.
  • Pat down the mixture evenly.
  • Bake for about 30 minutes or until they are brown on the edges.
  • Remove the pan from the oven and cut the shortbread into desired sizes.
  • Let it cool in the pan.

ESPRESSO SHORTBREAD



Espresso Shortbread image

Provided by The Hearty Boys

Categories     dessert

Time 1h5m

Yield 9 to 12 large shortbread wedges

Number Of Ingredients 6

1 1/2 sticks butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tablespoons espresso powder
1/4 cup espresso beans, roughly ground

Steps:

  • Preheat the oven to 350 degrees F.
  • Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
  • Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
  • Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

CAPPUCCINO-PISTACHIO SHORTBREAD



Cappuccino-Pistachio Shortbread image

Cappuccino lovers, beware: These rich, buttery cookies taste even better than the treats at your neighborhood coffeehouse!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 32

Number Of Ingredients 8

2 tablespoons cappuccino-flavored instant coffee mix
1 tablespoon water
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/2 cup chopped pistachio nuts
1 ounce semisweet baking chocolate or white baking bar (white chocolate)
1 teaspoon shortening

Steps:

  • Heat oven to 350°F. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.
  • Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.
  • Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies.

Nutrition Facts : Calories 95, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg

COFFEE SHORTBREAD



Coffee Shortbread image

You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons instant coffee granules
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup semisweet chocolate chips
2 teaspoons shortening, divided
1/2 cup white baking chips

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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