Mocha Shortbreads: Preheat your oven to 325
degrees F (165 degrees C). Lightly butter (or spray with a non stick vegetable
spray) a 12 x 9 inch (30 x 23 cm) baking pan.
In a bowl, sift
the flour with the cocoa powder, cornstarch, and salt.
In the bowl of your electric stand mixer, fitted
with the paddle attachment (or with a hand
mixer), beat the butter until smooth. Add the
sugar and beat until fully incorporated.
Scrape down the sides and bottom of your bowl as needed. Add the vanilla extract and espresso powder and beat until
add the flour mixture to the butter mixture and beat
until the batter just comes together.
batter onto the bottom of the prepared pan and gently
press the batter, with your fingertips or the back of a spoon, to form an even
layer. Then, with a sharp knife, score the top of the shortbread (don't
cut all the way through the shortbread batter) into
approximately 2 x 2 1/4 inch (5 x 5.75 cm) squares. Bake for 12 to 15 minutes, or until the
edges of the shortbread look dry, yet the center still looks a little under
a toothpick inserted into the center comes out clean (do not over bake or
the shortbreads will be dry tasting). Remove from the oven and
place on a wire rack to cool. While the shortbread is still warm, re-cut into
squares. Cool completely before removing from pan.
Garnish: If you want to garnish the shortbreads with
white chocolate; in a small heatproof bowl, placed over a saucepan of simmering water,
melt the white chocolate (or you can carefully melt the chocolate in the microwave). Then place the melted chocolate into a paper cone or
pastry bag fitted with a small plain tip. Carefully pipe a thin line of chocolate
across the center of each cookie and then pipe another line across the first one
to make them look like presents.
These shortbreads can be stored at room temperature for about 5 days or they can be frozen.
Makes about 24
Cindy's Itty Bitty Baking
Communications. New York: 1995.
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