Chocolate Espresso Shortbread for SantaI've always thought that Santa needs a little kick of caffeine when he comes down the chimney. I mean, running around all night long is hard work! That is why I doctored up this shortbread recipe with a little espresso and chocolate. These definitely have an adult taste, my daughter did not love the coffee undertones, but they are perfection for the Santa! We'll be making all sorts of delicious treats for Santa this year and this is definitely one that I know he'll love. I hope it gives him a little extra energy as he goes on his merry way!
Ingredients
3 sticks unsalted butter, room temperature
1 cup confectioners' sugar
3 cups all-purpose flour
1 tablespoon instant espresso powder dissolved in 2 teaspoons hot water
1/2 teaspoon kosher salt
1 cup finely chopped dark chocolate
3 sticks unsalted butter, room temperature
1 cup confectioners' sugar
3 cups all-purpose flour
1 tablespoon instant espresso powder dissolved in 2 teaspoons hot water
1/2 teaspoon kosher salt
1 cup finely chopped dark chocolate
Directions
1. In an electric mixer fitted with the paddle attachment cream the butter, and sugar until light and fluffy. Reduce the mixer to low speed and add the fresh espresso. Then, spoon in the flour and salt, mixing just until the dough forms. Stir in the chocolate freckles until just evenly incorporated. Remove the dough from the bowl and wrap it in plastic wrap and chill it for at least 3 hours.
2. Preheat the oven to 325ºF. Remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll it out to 1/8″ thickness then cut into circles with cookie or biscuit cutters. Then use a cookie stamp to stamp the desired pattern on top of the cookie. Place the shapes on a lined cookie sheet and bake for about 20 minutes, or until the edges are lightly golden brown. Cool completely on a wire rack before serving.
-By Kelsey Banfield
1. In an electric mixer fitted with the paddle attachment cream the butter, and sugar until light and fluffy. Reduce the mixer to low speed and add the fresh espresso. Then, spoon in the flour and salt, mixing just until the dough forms. Stir in the chocolate freckles until just evenly incorporated. Remove the dough from the bowl and wrap it in plastic wrap and chill it for at least 3 hours.
2. Preheat the oven to 325ºF. Remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll it out to 1/8″ thickness then cut into circles with cookie or biscuit cutters. Then use a cookie stamp to stamp the desired pattern on top of the cookie. Place the shapes on a lined cookie sheet and bake for about 20 minutes, or until the edges are lightly golden brown. Cool completely on a wire rack before serving.
-By Kelsey Banfield
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