Mocha Chip Shortbread Cookies
Preparation Time: 10 minutes
Servings: 3 dozen
Shortbread gets its melt in the mouth feel from the confectioners’ sugar used instead of granulated sugar. Generally, you don’t want to over bake shortbread. While I had the second batch in the oven, I stepped outside to watch my son’s fireworks display send-off (for real!), and over baked them – my husband says he prefers them overdone. I am not sure if he’s being honest, or sweet, but you can try to bake them slightly longer if you like.
I used a great dough rolling method that I found online. If you don’t have a Ziploc bag handy, you can roll the dough between two sheets of parchment paper and wrap in plastic wrap.
Enjoy these cookies with a cup of coffee – you won’t regret it!
Ingredients
1 Tbsp instant coffee (if you have flavored, it’s always better)
1 Tbsp boiling water
1 cup butter or margarine, softened
2/3 cup confectioners’ sugar
½ tsp. Vanilla extract
2 cups flour
¾ cup mini chocolate chips
Directions
1. Dissolve coffee in boiling water and set aside to cool.
2. Cream margarine and sugar until very smooth – aprox. 4 minutes. Beat in vanilla and coffee. Mix in flour until just disappears. Do not over work dough. Fold in chocolate chips with a spatula.
3. Place dough in a gallon size zip-loc bag and on a flat surface roll the dough to a rectangle that is aprox. 9”x10” and ¼” thick. Press air out of bag and seal. Refrigerate for at least 2 hours.
4. Preheat oven to 325. Line 2 cookie sheets with parchment paper. Cut open the sides of the plastic bag. Measure and slice dough into 1 ½” squares and place on lined sheets. Bake for 18 minutes. Shortbreads should still be pale. Let cookies cool and enjoy!
Reader Comments
Hindy Bertram