Wednesday, March 23, 2011
I love traditional shortbread. I think it's one of the most perfect desserts after a big meal - you know, a meal after which you don't really need dessert, but you're craving something sweet to go with your coffee. That's what shortbread is. It's rich and buttery and just slightly sweet, and a little piece goes a long way. Now this shortbread, well, I guess you could call it gilding the lily. Shortbread is already a lily because of all that butter, but this recipe gilds that lily with chocolate, coffee and a bit of white chocolate on top. Sure, I could have stopped with plain chocolate shortbread, but where is the fun in that?
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Mocha Shortbread With White-Chocolate Drizzle
Adapted from MyRecipes
Makes about 24 pieces
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 cup cocoa powder
1 teaspoon instant coffee
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
For glaze: 1 cup white chocolate chips, 4 teaspoons vegetable oil
1. Preheat oven to 325 degrees. Cover two cookie sheets with parchment.
2. In a medium bowl, whisk flour, cornstarch, cocoa powder, coffee and salt. Set aside.
3. In a large bowl, beat butter until fluffy. Gradually add powdered sugar. Stir in dry ingredients and beat until well-mixed.
4. Divide dough into three pieces. Cover with plastic wrap and press into about 5-inch circles. Lightly score into four wedges. Place two pieces on one cookie sheet, and one piece on the other.
5. Bake 20 to 25 minutes or until firm. Remove from oven and score into four pieces, each, again. Slide onto wire racks and cool completely. Cut into wedges.
6. Once shortbread is cool, make chocolate drizzle. In a large, microwave-safe dish stir together the chocolate chips and four teaspoons of oil. Microwave 1 minutes, then remove and stir continuously until smooth. Drizzle over shortbread with fork, or pour glaze into plastic squeeze bottle and decorate. Refrigerate to set drizzle. Store in an airtight container.