Mocha Shortbread Cookies
Infused with rich cocoa and coated in vanilla-scented espresso glaze, these buttery shortbread cookies deliver a sophisticated twist on the classic combo of chocolate and coffee. Pair them with your afternoon caffeine fix for an elevated seasonal snack.
Mocha Shortbread Cookies
Makes about 12 cookies
Ingredients
¾ cup (170 grams) unsalted butter, softened¾ cup (90 grams) confectioners’ sugar1 teaspoon (4 grams) vanilla extract¾ teaspoon (2.25 grams) kosher salt1¼ cups (156 grams) all-purpose flour, plus more for dusting6 tablespoons (30 grams) Dutch process cocoa powderEspresso Glaze (recipe follows)Garnish: turbinado sugar
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute. Add confectioners’ sugar, vanilla, and salt; beat until smooth, about 1 minute. With mixer on low speed, gradually add flour and cocoa, beating until combined.
Turn out dough onto a sheet of parchment paper, and shape into a 6-inch square. Wrap in parchment, and refrigerate for at least 1 hour or up to overnight. (If refrigerating overnight, let dough stand at room temperature for 30 minutes before rolling.)
Line baking sheets with parchment paper.
On a lightly floured surface, roll dough to ⅜-inch thickness. Using a 2½- to 3½-inch holiday cutter dipped in flour, cut dough, rerolling scraps and cutting to use all dough. Place 2 inches apart on prepared pans. Refrigerate for 20 minutes.
Preheat oven to 325°F (170°C).
Bake until tops and edges are set, 10 to 15 minutes, rotating pans after 8 minutes of baking. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Dip tops of cooled cookies in Espresso Glaze, letting excess drip off, and garnish with turbinado sugar, if desired. Store in an airtight container for up to 3 days.
Espresso Glaze
Makes about 1 cup
Ingredients
2 cups (240 grams) confectioners’ sugar3 tablespoons (45 grams) whole milk1 tablespoon (14 grams) unsalted butter, melted1 teaspoon (1 gram) espresso powder1 teaspoon (4 grams) vanilla extract½ teaspoon (1.5 grams) kosher salt
Instructions
1. In a medium bowl, whisk together all ingredients until smooth. Use immediately.
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