Gently Spiced Cappuccino Shortbread
From notyourmomma 16 years ago
- 60 minutes to make
- Serves 12
Shortbread taken to the max. All my favorite coffee additives in tender rich cookie.
Ingredients
- 2 cups of all purpose flour shopping list
- 1/3 cup of sugar shopping list
- 1/3 cup of confectioner's sugar shopping list
- 1/4 tsp of salt shopping list
- 1/2 tsp of ground cinnamon shopping list
- 1/8 tsp of ground cloves shopping list
- big pinch of ground ginger shopping list
- big pinch of allspice shopping list
- 2 sticks of unsalted butter, softened shopping list
- 1 tablespoon of instant coffee granules shopping list
- 3 ounces of mini dark chocolate chips shopping list
- 1 tbsp of heavy cream shopping list
How to make it
- Preheat oven to 325 degrees.
- In a food processor, combine flour, spices, sugars and salt.
- Pulse, once or twice.
- Add butter and process until just combined.
- Dump out on a floured work surface and gather into a ball.
- Knead in the coffee granules.
- Press evenly over into the bottom of an ungreased 10 tart pan.
- Press the tines of a fork around the edge to make a pretty border.
- Pierce the surface every two inches with a fork.
- Bake approx. 45 minutes until the center is firm to the touch.
- Transfer to a wire rack and cool ten minutes.
- Using a long sharp knife, score the bread into wedges.
- Let cool completely before cutting.
- While it cools, melt the chocolate and heavy cream in the top of a double boiler, stir until smooth.
- Dip the tips of the finished cookie in the melted chocolate for a final touch.
- recipe adapted from Carole Kotkin/McClotchy-Tribune Newspaper
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