White Chocolate Espresso
Shortbread Cookies
This recipe comes from the food blog, bakingperfection.com.
Bakingperfection.com is written by Dale McCoy, an experienced
baker and resident of El Sobrante.
DECEMBER 2017 MARKETPLACECONTRACOSTA.COM 39
Chef’s
by Dale McCoy
WHAT YOU’LL NEED:
• 1/2 tablespoon - espresso powder
• 1/2 tablespoon - hot water
• 1 stick (4 ounces) - unsalted butter
• 1/3 cup - powdered sugar
• 1/2 teaspoon - vanilla extract
• 1 cup - all purpose flour
• 2 ounces - white chocolate,
roughly chopped or mini chips
• 1 teaspoon - ground espresso beans
DIRECTIONS:
Dissolve the espresso powder in the hot water and set aside
to cool.
In the bowl of a stand mixer with the paddle attachment,
beat the butter and sugar on medium speed until smooth,
about 2-3 minutes.
Add the espresso and vanilla extract.
Turn the speed to low and add the flour. Mix just until the
flour in fully incorporated. You don’t want to over-mix the
batter at this point.
Makes about 15 cookies
Fold in the white chocolate and ground espresso by hand.
Place dough in a plastic freezer bag or wrap it in plastic
wrap. Let the dough sit in the refrigerator for at least 2
hours. You can leave the dough in the refrigerator for up to
2 days.
When you’re ready to bake, preheat the oven to 325
degree. Line 2 baking sheets with parchment.
Lightly sprinkle your counter with powdered sugar. Turn
the dough out onto the counter and let warm up a bit for
5-10 minutes.
Roll out the dough to about 1/4 inch thick. Using a small
cookie cutter or just cutting with a knife, cut out the
cookies and place onto those prepared baking sheets. Keep
rolling out on the dough and cutting until you have used all
of the dough.
Bake for 18-20 minutes rotating the pans halfway through
baking.