Espresso chocolate chip shortbread
Espresso chocolate chip shortbread recipe in the christmas category
Recipe ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 2 tablespoons instant espresso powder, or very finely ground espresso beans
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped pecans, toasted almonds or walnuts
Recipe method:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the coffee powder, vanilla and almond extracts.
- Add the flour and salt and mix just until the dough holds together.
- Add the chocolate chips and the nuts.
- Turn cookie dough out onto a piece of parchment or wax paper and form a log with the dough approximatelly 1 1/2 inches thick. You may need to make two logs.
- Refrigerate for at least one hour.
- Remove from refrigerator, slice into 1/4 inch thick pieces and place on an ungreased cookie sheet.
- Bake for approximately 15 to 20 minutes or until the edges begin to brown slightly.
- Let cool for 15 minutes on the cookie sheets before removing.
- Cream butter, sugars and oil.
- Add eggs and almond extract. Mix well.
- Beat in the baking soda, salt and cream of tartar.
- Gradually add the flour and whole wheat flour.
- Stir in almonds and the M&M’s. Shape into 1 inch balls, roll in sugar.
- Place on ungreased baking sheets. Flatten with a flat-bottomed glass.
- Bake in a 350 degrees F oven for 15 to 18 minutes or until lightly browned and cool on wire racks.
Tags: espresso, chocolate, chip, shortbread, recipe, Christmas, recipes, cooking