MOCHA SHORTBREAD
For an added touch of sweetness, serve these crispy wedges with ice cream and B.G. Saelhof's strawberry sauce (recipe in recipe finder). "They taste great all by themselves, too," advises Carolyn Van Boening of Blue Springs, Nebraska. "I've taken the shortbread to community get-togethers and given some as gifts. Everyone seems to love the mocha flavor."-Carolyn Van Boening, Blue Springs, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In a bowl, mix flour, sugar, cocoa and coffee; cut in butter until mixture resembles fine crumbs. Gather into a ball; knead 2 minutes. , On an ungreased baking sheet, pat dough into a 7-1/2-in. circle. Cut into 16 wedges, but do not separate. Prick each wedge several times with a fork. Bake 25-30 minutes. , Remove from oven; recut into wedges. Cool 5 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts :
MOCHA SHORTBREAD
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
- Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
- Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.
MOCHA SHORTBREAD WEDGES
A buttery mocha-flavored cookie, what could be sweeter? This recipe for shortbread makes for a deliciously rich-flavored dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Sift together flour, cocoa, and salt. Stir in coffee, and set aside.
- Beat butter until smooth. Add sugar, and beat well. Add flour mixture, and beat until combined.
- Pat dough into an ungreased 8-inch round pan. Bake until firm, 20 to 25 minutes. Remove shortbread from oven, let sit for 5 minutes, then cut into wedges. Let cool completely. Sprinkle with confectioners' sugar before serving.
BONNIE'S FAMOUS MOCHA SHORTBREAD
This recipe combines some of our family heritages -- Scottish by way of Italy? If we tried to combine ALL of them at once, it would be a terribly wondrous thing! This delicious dark mocha (for the Italian)shortbread (for the Scottish)does satisfy the Grandmas of both the above backgrounds, and several batches are polished off at every Christmas brunch. If you have occasion to acquire a stoneware shortbread mold/pan, your finished recipe will make you the envy of every cookie baker you know, and it couldn't be easier.
Provided by Cinnamom in Illinois
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Spray shortbread mold with cooking spray. (If you don't have a mold, then a large cookie sheet with parchment paper, or a stoneware/pizza stone-type pan is good too.).
- Preheat oven to 325 degrees.
- Mix dry ingredients, fluffing with a fork to evenly distribute cocoa. Cut in butter until fine crumbs form.
- Gather into a ball and knead until smooth, usually about 10-15 "turns". Immediately press lightly into mold. For other types of pans, roll into a circle, like pie dough, and score into wedges.
- Bake at 325 degrees for 35 minutes or til the center is set. These come out very dark, so testing with a fingertip for center springy-ness is essential the first time or two you make these.
- These are the times for stoneware. You may need to adjust for metal pans.
- Cool 30 minutes and then carefully cut into wedges. Dust with powdered sugar if desired.
Nutrition Facts : Calories 130.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.7, Carbohydrate 14, Fiber 0.5, Sugar 5.6, Protein 1.3
MOCHA CINNAMON SHORTBREAD SQUARES
Categories Chocolate Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 shortbread squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. and butter an 8-inch-square baking pan.
- In a bowl with an electric mixer beat butter with sugar until light and fluffy. In another bowl whisk together flour, espresso powder, cocoa powder, salt, and cinnamon. Beat flour mixture into butter mixture until just combined.
- On a lightly floured surface knead dough about 5 times, or until it just comes together. Press dough evenly into prepared and bake in middle of oven 35 to 45 minutes, or until browned lightly and just firm.
- Cool shortbread in pan on a rack 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut into 9 squares. Cool shortbread completely on a rack set over a sheet of wax paper.
- In a metal bowl set over a pan of barely simmering water melt chocolate, stirring, and cool slightly. Drizzle chocolate decoratively over shortbread and let stand until chocolate is hardened.
MOCHA OR CHOCOLATE SHORTBREAD
The original recipe was for mocha shortbread (from a mini book called Elinor Klivans Cookies) As I was giving some to other people, I used chocolate instead as I thought it would be a safer bet. So I subsituted the instant coffee for good quality cocoa powder. As I was mixing it all by hand I dissolved the cocoa in hot water so it was easier to cream with the butter! The recipe is for shortbread fingers but I also made some xmas shapes. When the shapes came out they had lost the definition so I scraped off some edges with a serated knife to get a better shape. I doubled up the recipe but didn't need to double up the melted chocolate as it was plenty. I think I'll make these next year too!
Provided by Karen Pea
Categories Dessert
Time 1h
Yield 30-40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 150°C / 300°F / Gas mark 2.
- Sift flour, cornflour, baking powder and salt together then set aside.
- Cream the butter and the dissolved coffee.
- Add the icing sugar and beat until smooth.
- Add the flour mixture and mix until a dough forms.
- Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
- Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
- Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
- Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
- Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
- Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
- Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
- Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).
Nutrition Facts : Calories 138.2, Fat 10.2, SaturatedFat 6.3, Cholesterol 16.3, Sodium 28.4, Carbohydrate 12.8, Fiber 1.5, Sugar 4.7, Protein 1.8
MOCHA SHORTBREAD
Categories Cookies Coffee Chocolate Bake Christmas Winter Edible Gift Bon Appétit
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add dry ingredients and beat until well blended.
- Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round into 8 wedges. Press fork tines around edge of each to make notched design. Bake shortbread 12 minutes. Reverse sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets on racks. Cut shortbread into wedges along marked lines. Transfer wedges to work surface.
- Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.
- Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand until chocolate sets, about 1 hour. (Can be made 2 days ahead. Store airtight in single layers between sheets of waxed paper.)
More about "mocha shortbread wedges recipes"
CHOCOLATE-GLAZED MOCHA FANS RECIPE | BON APPéTIT
From bonappetit.com
MOCHA SHORTBREAD SANDWICH COOKIES WITH NUTELLA RECIPE
From mybakingaddiction.com
MOCHA SHORTBREAD - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
BUTTERY MOCHA SHORTBREAD COOKIES - SWEATPANTS
From sweatpantsandcoffee.com
CAFE MOCHA CHIP SHORTBREAD | MCCORMICK
From mccormick.com
MOCHA SHORTBREAD | CANADIAN LIVING
From canadianliving.com
MOCHA SHORTBREAD - VAN HOUTTE
From vanhoutte.com
CHILE MOCHA SHORTBREAD COOKIES - BAKING A MOMENT
From bakingamoment.com
MOCHA SHORTBREAD RECIPE | BON APPéTIT
From bonappetit.com
Servings 24
- Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add dry ingredients and beat until well blended.
- Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round into 8 wedges. Press fork tines around edge of each to make notched design. Bake shortbread 12 minutes. Reverse sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets on racks. Cut shortbread into wedges along marked lines. Transfer wedges to work surface.
- Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.
- Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand until chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store airtight in single layers between sheets of waxed paper.
MOCHA SHORTBREAD WEDGES | MISS MARTHA GETS A BIG THUMBS UP …
From flickr.com
Views 515
RECIPE: MOCHA SHORTBREAD - A HIGHLAND BLEND
From ahighlandblend.com
MOCHA SHORTBREAD COOKIES - DESSERTS REQUIRED
From dessertsrequired.com
MOCHA SHORTBREAD - TOLL HOUSE®
From verybestbaking.com
MOCHA SHORTBREAD WITH DULCE DE LECHE - ASIAN IN AMERICA
From asianinamericamag.com
MOCHA SHORTBREAD RECIPE | RECIPE | SHORTBREAD, SHORTBREAD …
From pinterest.ca
MOCHA SHORTBREAD RECIPE | RECIPE | SHORTBREAD RECIPES, …
From pinterest.com
MOCHA-CHOCOLATE SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
MOCHA SHORTBREAD RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
MOCHA VIENNESE SHORTBREAD | CANADIAN LIVING
From canadianliving.com
MOCHA SHORTBREAD WEDGES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHITE CHOCOLATE MOCHA SHORTBREAD - ONE ON ONE FLAVORS
From oooflavors.com
WORLD BEST COFFEE RECIPES: MOCHA SHORTBREAD
From worldbestcoffeerecipes.blogspot.com
MOCHA ALMOND SHORTBREAD - KUALI
From kuali.com
MOCHA SHORTBREAD COOKIES RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HOMEMADE MOCHA ALMOND MARSHMALLOW AND SHORTBREAD S’MORES
From withspice.com
CHILE MOCHA SHORTBREAD COOKIES - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
MOCHA SHORTBREAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
MOCHA SHORTBREAD - NEW ENGLAND TODAY
From newengland.com
MOCHA SHORTBREAD - PLAIN.RECIPES
From plain.recipes
WHITE CHOCOLATE DIPPED PEPPERMINT MOCHA SHORTBREAD
From pineappleandcoconut.com
MOCHA CREAM BROWNIE WEDGES WITH FRESH RASPBERRIES RECIPE
From myrecipes.com
CHOCOLATE GLAZED MOCHA WEDGES RECIPE | LAND O’LAKES
From landolakes.com
FROSTED MOCHA SHORTBREAD COOKIE STICKS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
MOCHA SHORTBREAD WEDGES RECIPE | RECIPE | BEST SHORTBREAD …
From pinterest.co.uk
MOCHA SHORTBREAD WEDGES RECIPE | RECIPE | CHOCOLATE WHOOPIE …
From pinterest.com
MOCHA SHORTBREAD WEDGES RECIPE | EAT YOUR BOOKS
From eatyourbooks.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