ESPRESSO CHOCOLATE SABLÉS
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Provided by Dorie Greenspan
Categories Cookies Dorie Greenspan Chocolate Christmas Edible Gift Coffee Bake
Yield Makes about 40 cookies
Number Of Ingredients 9
Steps:
- Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
- Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
- Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
- Getting ready to bake:
- Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
- Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
- The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
- Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
- Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
- Playing Around
- For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.
CHOCOLATE ESPRESSO SHORTBREAD
Make and share this Chocolate Espresso Shortbread recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 24m
Yield 48 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Whisk together flour, cocoa, espresso, salt and baking soda.
- Cream butter and sugar until light and fluffy. Add vanilla and mix briefly.
- Add dry ingredients, put shield on mixer and start low. Mix till just blended.
- Roll dough into walnut sized balls. Place on silpat lined sheet and flatten slightly with hand or bottom of glass dipped in sugar.
- Bake about 12 minutes.
- Cool 5 minutes and tranfer to racks to cool completely.
Nutrition Facts : Calories 62.5, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.5, Carbohydrate 6.6, Fiber 0.4, Sugar 3.2, Protein 0.6
ESPRESSO SHORTBREAD COOKIES
Perk up our Basic Shortbread Wedges with this espresso flavored variation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
- Heat oven to 325 degrees. Bake until firm, about 20 minutes.
ESPRESSO-BEAN SHORTBREAD
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add coffee mixture and ground espresso beans to butter mixture; beat to combine.
- In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.
- Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.
- Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.
ESPRESSO, HAZELNUT & CHOCOLATE SHORTBREAD
These biscuits are the perfect blend of rich coffee, dark chocolate and toasted nuts. Simple to make, they're ideal if you're sharing a cuppa with friends
Provided by Diana Henry
Categories Snack, Treat
Time 1h20m
Yield makes 20
Number Of Ingredients 8
Steps:
- Mix the espresso powder with 1 tsp hot water to form a paste (you'll think it isn't enough water but it is - don't add more otherwise it'll be too watery). Set aside.
- Beat the butter and sugar until soft and blended, then beat in the coffee mixture. Don't overbeat the mixture as you don't want to incorporate too much air. (If the coffee isn't completely incorporated, don't worry - it will be once you add the flours).
- Sift together the flours and add them to the butter in three lots, mixing in with a wooden spoon and, eventually, your hands. Bring together into a ball, then transfer to a lightly floured surface and quickly knead in the hazelnuts. Don't overdo this - you don't want the butter to get too warm. Press the dough into a circle, wrap it in cling film and put in the fridge for about 40 mins.
- Roll out the dough on a lightly floured surface to 0.75cm thick. Cut out circles about 6cm across with a biscuit cutter and put the circles on a non-stick baking sheet (or two baking sheets, depending on their size). Re-roll the dough as you need to, but try not to do this too often. Put the baking sheets in the coldest part of the fridge and leave them for about 45 mins. Heat oven to 160C/140C fan/gas 3.
- Bake the shortbread for 20 mins, or until the top is just firm when you press it with your index finger. Take out of the oven and leave on the baking sheets to cool for a while (it is very fragile when hot), then transfer to a wire rack to cool completely.
- Melt the chocolate in a bowl set over a pan of simmering water, then remove the bowl and leave to cool a little and rm up somewhat. Dip each piece of shortbread halfway in the melted chocolate, then put on a sheet of baking parchment. Sprinkle the toasted hazelnuts on the chocolate half and leave to set completely. Will keep for 4 days in an airtight tin.
Nutrition Facts : Calories 259 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
More about "chocolate espresso shortbread recipes"
ESPRESSO CHOCOLATE SHORTBREAD COOKIES - THE MONDAY BOX
From themondaybox.com
4.9/5 (21)Total Time 2 hrs 50 minsCuisine AmericanCalories 72 per serving
- In the bowl of an electric mixer, combine the confectioner’s sugar and butter for 3 minutes at medium speed.
CHOCOLATE ESPRESSO SHORTBREAD COOKIES - WILD WILD WHISK
From wildwildwhisk.com
5/5 (3)Total Time 31 minsCategory DessertCalories 100 per serving
- Add flour, salt, cocoa powder and espresso ground into a small mixing bowl, mix well to distribute thoroughly. Set aside.
- Add sugar, soften butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment at medium low speed until combined. Increase speed to medium and beat until fluffy, about 30 seconds to 1 minute.
- Reduce mixer to low speed, and slowly add the flour mixture. Gradually increase mixer speed to medium and mix until dough comes together. It should pull away from the side of the mixing bowl.
ESPRESSO-CHOCOLATE SHORTBREAD COOKIES – SMITTEN KITCHEN
From smittenkitchen.com
CHOCOLATE-DIPPED ESPRESSO SHORTBREAD COOKIES - RECIPE
From finecooking.com
CHOCOLATE ESPRESSO SHORTBREAD - LIVE TO SWEET
From livetosweet.com
CHOCOLATE DRIZZLED ESPRESSO SHORTBREAD - LORD BYRON'S …
From lordbyronskitchen.com
ESPRESSO CHOCOLATE SHORTBREAD - KITCHEN SERF-DESSERT …
From kitchenserf.com
ESPRESSO CHOCOLATE CHIP SHORTBREAD COOKIES - RECIPE
From finecooking.com
ESPRESSO CHOCOLATE SHORTBREAD COOKIES RECIPE
From sailusfood.com
CHOCOLATE CHUNK ESPRESSO SLICE AND BAKE COOKIES - STRESS BAKING
From stressbaking.com
ESPRESSO CHOCOLATE SHORTBREAD — THE QUENELLE
From thequenelle.com
ESPRESSO CHOCOLATE SHORTBREAD COOKIES | RECIPE | CHOCOLATE …
From pinterest.ca
ESPRESSO CHOCOLATE ALMOND SHORTBREAD COOKIES - THE PERKS OF …
From theperksofbeingus.com
ESPRESSO CHOCOLATE SWIRL CREAM CHEESE SHORTBREAD COOKIES
From thequeenbean.blog
CHOCOLATE ESPRESSO SHORTBREAD COOKIES - DELALLO
From delallo.com
ESPRESSO SHORTBREAD COOKIES - COOKING THERAPY
From cooking-therapy.com
ESPRESSO MILLIONAIRE SHORTBREAD BARS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ESPRESSO WALNUT SHORTBREAD COOKIES WITH DARK CHOCOLATE GANACHE
From anoregoncottage.com
ESPRESSO SHORTBREAD SANDWICH COOKIES - THE CHUNKY CHEF
From thechunkychef.com
CHOCOLATE ESPRESSO SHORTBREAD CRESCENTS
From gaylea.com
CHOCOLATE ESPRESSO SHORTBREAD COOKIES - COLEY COOKS
From coleycooks.com
BUTTERY ESPRESSO SHORTBREAD COOKIES - THE FLAVOR BENDER
From theflavorbender.com
ESPRESSO CHOCOLATE CHIP SHORTBREAD COOKIES - A HINT OF ROSEMARY
From ahintofrosemary.com
EASY CHOCOLATE SHORTBREAD COOKIES - THE FLAVOR BENDER
From theflavorbender.com
ESPRESSO CHOCOLATE DIPPED SHORTBREAD COOKIES - INSTRUCTABLES
From instructables.com
WHITE-CHOCOLATE ESPRESSO SHORTBREAD ICEBOX COOKIE
From chatelaine.com
CHOCOLATE CHIP ESPRESSO SHORTBREAD COOKIES - KIRBIE'S CRAVINGS
From kirbiecravings.com
DARK CHOCOLATE-ESPRESSO SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
ESPRESSO CHOCOLATE CHIP SHORTBREAD - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
ESPRESSO SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE
From italianfoodforever.com
ESPRESSO-SHORTBREAD BROWNIE BARS RECIPE - GRACE PARISI | FOOD
From foodandwine.com
CHOCOLATE-DIPPED ESPRESSO SHORTBREAD COOKIES - THE BEEKEEPERS …
From thebeekeeperskitchen.com
ESPRESSO CHOCOLATE CHIP SHORTBREAD COOKIE RECIPE - USE REAL BUTTER
From userealbutter.com
CHOCOLATE ESPRESSO SHORTBREAD BARS | KEVIN IS COOKING
From keviniscooking.com
SALTED CHOCOLATE CHUNK SHORTBREAD - BAKED AMBROSIA
From bakedambrosia.com
CHOCOLATE DIPPED ESPRESSO SHORTBREAD COOKIES - BEYOND FROSTING
From beyondfrosting.com
BAKE ALONG #3 – ESPRESSO CHOCOLATE SHORTBREAD COOKIES
From fondbites.com
CHOCOLATE DIPPED ESPRESSO SHORTBREAD - THE FLOUR HANDPRINT
From theflourhandprint.com
CHOCOLATE ESPRESSO SHORTBREAD COOKIES WITH HAZELNUTS
From foodnessgracious.com
ESPRESSO CHOCOLATE CHIP SHORTBREAD COOKIES - CELEBRATING SWEETS
From celebratingsweets.com
CHOCOLATE ESPRESSO SHORTBREAD RECIPE | CALGARY CO-OP
From calgarycoop.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love