| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Shortbread, Christmas |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sweet butter; softened |
| 1/2 |
c |
Confectioners sugar |
| 2 |
tb |
Confectioners sugar |
| 1 |
c |
Flour |
| 1 |
tb |
Instant espresso powder |
| 1 |
tb |
Unsweetened cocoa powder |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 2 |
oz |
Bittersweet chocolate; chopped |
INSTRUCTIONS
1. Preheat oven to 350 degrees and butter an 8 inch square baking pan. 2.
In a bowl with an electric mixer beat butter with sugar until light and
fluffy. 3. In another bowl whisk together flour, espresso powder, cocoa
powder, salt and cinnamon. 4. Beat flour mixture into butter mixture until
just combined. 5. On a lighltly floured surface knead dough about 5 times,
or until it just comes together. 6. Press dough into prepared pan and bake
in the middle of the oven for 35-40 minutes or until lightly browned. 7.
Cool shortbread in pan on a rack for 10 minutes. 8. While shortbread is
still warm, loosen edges from pan with a small knife and carefully invert
onto your hand covered with a kitchen towel. Invert onto a cutting board
and cut into 9 squares. 10. Cool completely on a rack set over a sheet of
waxed paper. 11. In a metal bowl set over a pan of barely simmering water
melt the chocolate, stirring and cool slightly. Drizzle chocolate over
shortbread and let stand until chocolate is hardened.
Yield: 9 squares
Recipe by: Gourmet Magazine - December 1994
Posted to recipelu-digest Volume 01 Number 319 by RecipeLu
<recipelu@geocities.com> on Nov 28, 1997
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