COFFEE SHORTBREAD
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
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.
COFFEE SHORTBREAD COOKIES
Make and share this Coffee Shortbread Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 52m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Cream butter, sugars and coffee granules together; gradually beat in flour and salt.
- On a lightly floured surface, roll out dough to 1/4 inch thickness.
- Cut with floured 2-3 inch cookie cutters; place cookies 2 inches apart on ungreased baking sheets.
- Bake for 20-22 minutes or until set.
- Remove to wire racks to cool.
- Drizzle with melted chips.
COFFEE SHORTBREAD
Attention coffee lovers! This is a recipe I got from a pamphlet advertising Starbuck's Winter Blend coffee. I made them just before Christmas, using a dark roast coffee from our local coffee company, and they disappeared very quickly. All who tried them asked me for the recipe. I guess they aren't a true shortbread because of the addition of the liquid, but they sure are tasty! The yield is 2-3 dozen cookies. I think I got 3 dozen, easily, using a small star-shaped cookie cutter.
Provided by J. Ko
Categories Dessert
Time 1h15m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Set aside 1/4 c of your morning coffee to cool.
- Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
- Cream the butter and sugar together, then add the brewed coffee.
- Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
- Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
- Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
- Bake at 300 F for approximately 20 minutes.
Nutrition Facts : Calories 186.9, Fat 11.8, SaturatedFat 7.4, Cholesterol 39.3, Sodium 85, Carbohydrate 18.9, Fiber 0.4, Sugar 8.9, Protein 1.7
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.
COFFEE WALNUT MILLIONAIRE'S SHORTBREAD
Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Serves 18
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
- To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
- To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
- To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.
Nutrition Facts : Calories 482 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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