Saturday, December 21, 2013

Chocolate-y Espresso Shortbread Cookies

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I've got what you need. Because if you're like me, you're totally last-minute on things like Christmas shopping and gift-wrapping. You need something to help you power through.

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They're thin, so you can eat at least three at a time. They're chewy, so you don't have to worry about crumbs being wrapped up with your presents. What? It could happen.

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Guess what happens if they're not perfectly perfect when you cut them out? It bakes up fine just the same! A Christmas miracle!

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One of the reasons I like to make shortbread is because it's so dang easy. You need: softened butter, a touch of sugar, vanilla, a sprinkling of flour, salt, espresso, and grated chocolate.

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Butter and sugar are first. Creamy texture is what we're after.

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I did this with my spatula, y'all. I had lent out my hand mixer and kind of forgot to retrieve it. I do that from time to time. But the good news is I can say for a fact that these cookies can be made in one bowl with one spatula. Add your vanilla.

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I just dumped the flour, chocolate, salt and espresso in the dang bowl. Because who has time to mess with whisking and sifting at Christmas-time?! No one. Also, why did no one tell me how easy it is to grate chocolate? It took no time at all to get this third of a cup. 

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Because I used milk chocolate, my dough was light brown. Yours will likely be darker if you use dark chocolate. That's...how colors work. I know you know this. I chilled the dough for a few minutes to make it easier to press and cut out the cookies. Btw, I pressed the dough into a 1/4"-thick round with my (clean) fingers.

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I went with half scalloped edge and half classic round.

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Ten minutes later and I was greeted with sweet, buttery discs. 

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Perfectly stackable.

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The only reason I included this picture is so you can see my perfectly painted thumbnail because THIS NEVER HAPPENS. So I'm just really proud of it.

Chocolate-y Espresso Shortbread Cookies (makes about 16 cookies)

1/2 c unsalted butter, softened
1/4 c sugar
1/2 tsp vanilla extract
1 c all-purpose flour
1/3 c grated chocolate
1/2 tsp salt
1/4 tsp ground espresso
  • Begin by creaming butter and sugar together until fluffy. Stir in vanilla extract. 
  • Add flour, chocolate, salt, and espresso and mix until just combined. 
  • Preheat the oven to 350ยบ. Chill the dough about 10 minutes to make it easier to press into a round. Press it into a 1/4"-thick disc and cut with your favorite cookie cutter. Transfer to baking sheet.
  • Bake 8-10 minutes or until just barely golden around the edges. Let cool on the baking sheet 2-3 minutes then transfer to a wire rack to cool completely. Store in an airtight container and enjoy with your warm beverage of choice!



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