Wednesday, July 5, 2017

Espresso Shortbread Cookies with Cacao Nibs from Colleen

If you use 2 cups of sugar you get a very crunchy cookie - which some people like and makes them good for dunking in a cup of coffee, or breaking up and sprinkling over ice cream. 

If you like a softer cookie, reduce the sugar to 1 1/4 or 1 1/2 cups depending on your preference. 

I’ve recently discovered that there are very strong preferences for either a crispy or soft cookie.

I was going to throw out some “over-baked” chocolate chip cookies and friend who was watching me bake said “That’s the way I LIKE them!” 

Who knew? 


Espresso Shortbread Cookies with Cacao Nibs

2 cups softened butter
2 cups sugar
2 teaspoons vanilla
4 teaspoons espresso powder
4 cups flour
¼ cup cacao nibs

sanding sugar (optional) and egg whites

Blend the butter and the sugar together.  Stir in the espresso powder and vanilla.  Add in flour and mix well (may need to use hands).  Add in the cacao nibs (optional).

Roll the dough into logs and wrap in plastic wrap and chill for 3-4 hours.  Brush outside of chilled logs with egg white and roll in sanding sugar.

Slice the dough into 1/4  – ½  inch thick slices and bake at 325 for 15 minutes or until set and lightly browned at edges.


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