Mocha Shortbread

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  • 1 1/4 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 3/4 teaspoon instant espresso powder or instant coffee powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Recipe Preparation

  • Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add dry ingredients and beat until well blended.

  • Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round into 8 wedges. Press fork tines around edge of each to make notched design. Bake shortbread 12 minutes. Reverse sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets on racks. Cut shortbread into wedges along marked lines. Transfer wedges to work surface.

  • Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.

  • Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand until chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store airtight in single layers between sheets of waxed paper.

Reviews Section

Mocha Shortbread - Recipes

1. Preheat the oven to 350 F or 175 C. Grease the sides and bottom and then line a removable-bottom pan with parchment paper. Set aside

2. Put the butter into your mixer bowl, with a paddle attachment on the mixer, and whip to a pale yellow stage. Add the confectionery sweetener and whip to combine.

3. Place a fine mesh sieve over the bowl and add the almond flour, lupin flour, cocoa powder, espresso coffee powder, salt, glucomannan and salt. Stir to pass through the sieve. Beat on low speed until well combined

4. OPTION 1: Transfer the dough into your prepared pan. With an offset spatula, spread and even out the cookie dough and smooth the surface

5. OPTION 2: Wrap the cookie dough in cling wrap, flatten and seal seams. Refrigerate for about 2 hours until well chilled. Remove the dough from fridge and place between 2 pieces of parchment and roll to about ¼ inch or 0.5 cm thick. Use a cookie cutter of your choice and cut out the cookie shapes. Transfer the cut out shapes of dough onto a parchment lined cookie sheet

6. Place the pan into the middle position of the preheated oven and bake for 10 – 15 minutes

7. Remove the pan from the oven, leave the cookies in the pan to cool slightly and then carefully transfer onto a cooling rack. Leave cookies to cool to room temperature

OPTIONAL decoration methods (not included in macros):

9. Sprinkle your confectionery-grind sweetener on top of cookies

10. Melt some unsweetened chocolate with butter (2 to 1 ratio) and use this to dip the cookies. This is a more dark chocolate flavor you can add a sweetener to taste

11. Also, you can use eatable gold sprinkles over the chocolate dipped portion of the cookie

Mocha Shortbread with Nutella

1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons instant espresso granules
1 ¾ cups all purpose flour
¼ cup cocoa powder
1/4 teaspoon kosher salt
If desired Hazelnut Spread (Nutella) to sandwich cookies

1. In a mixing bowl, cream butter, sugars, vanilla and instant espresso granules.
2. In a medium bowl, sift together the flour, cocoa powder and salt
3. Gradually mix the flour mixture into the butter mixture until fully incorporated
4. Cover bowl and refrigerate for one hour.
5. On a lightly floured surface, roll out to ¼ inch thickness. Cut with floured 2-in. to 3-in. cookie cutters. Place cookies 2 inches apart on parchment lined baking sheets.
6. Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
7. Once cookies are completely cooled, sandwich them together with your desired amount of Hazelnut Spread (Nutella).

*Note: When not working with the Shortbread dough, place it back into the refrigerator this will enable an easier rolling process.

Related Video

Even after reducing the baking time to about 20 minutes, they came out burnt and dry. They also made the kitchen smell awful. I think that this is just a bad recipe.

Made some modifications to the recipe first time through. Doubled the recipe and made it in a buttered and floured springform pan -- cut into wedges instead of squares. Cooking time of 45 min. at 350 was just about right. Quadrupled (accidentally) the amount of espresso powder (cappucino powder)and cocoa. Tastes (or tasted!) really good.

I agree with the previous reviewer - 20 minutes was all it really needed, it was so flat. Came out tasting all right. I left out the espresso powder and added a dash of coffee instead. My husband liked them, but I'm not sure they're worth making again.

35 minutes was way too long to cook these. They came out very flat and dry. I might try again, but I'll watch the time carefully and will probably omit the espresso powder - overwhelmed the cocoa and cinnamon, even though I used a strong Vietnamese cinnamon.

Mocha Shortbread

Classic shortbread gets updated with cocoa and coffee with spectacular results. Eat this delectable shortbread as is, or with a scoop of ice cream.

Recipe Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
4 tablespoons French Roast NESCAFÉ® Gourmet Instant Coffee
1 teaspoon vanilla extract
3/4 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons granulated sugar

Cooking Directions:

  1. Preheat oven to 300°F (150°C).
  2. Combine flour and cocoa in a large bowl. Combine Nescafé and vanilla extract in a large mixing bowl. Stir until coffee is dissolved. Add butter, ½ cup sugar and salt beat until combined. Add flour mixture mix just until incorporated. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan.
  3. Bake for 55 to 60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5 to 10 minutes cut into wedges.

Nutritional Information Per Serving (1/16 of recipe): Calories: 150 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 5 g Cholesterol: 25 mg Sodium: 95 mg Carbohydrates: 16 g Dietary Fiber: 0 g Sugars: 7 g Protein: 1 g.

How to Make It

In a large bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add egg yolk and beat until well blended.

In a medium bowl, mix flour, ground coffee, baking powder, and salt. Stir into butter mixture, then beat until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.

Bake crust in a 325° regular or convection oven until lightly browned, 15 to 18 minutes. Spread the warm crust with marmalade, then let cool completely.

Meanwhile, in a heatproof bowl set over (but not touching) barely simmering water in a pan, stir chocolate and cream often until chocolate is melted and mixture is smooth. Spread evenly over marmalade and chill until chocolate mixture is firm to touch, about 30 minutes. Cut into 24 bars.

Mocha Shortbread Cookies

Do you love shortbread cookies? I do. I love the denseness of them. It’s like the buttery goodness is sooooooo compacted that it practically busts wide open with each bite.

Mocha Shortbread Cookies are a fun twist. I couldn’t decide if I wanted coffee or chocolate so I chose to include both and then I was very very happy.

What started with a wandering eye in my pantry ended with Crispearls on top of Mocha Shortbread Cookies. After the cookies cooled completely, I used the backend of a spoon to spread melted chocolate over the top. The finishing touch was dropping Crispearls over the chocolate.

Callebaut Crispearls Baking sheet Guayaquil chocolate
Instant espresso powder Kitchen Aid Mixer Rubber spatulas

As an Amazon Affiliate I earn a few pennies when you purchase products through Desserts Required. Only products I recommend are listed.

If you are not familiar with Callebaut Crispearls, you are in for a decadent treat. Crispearls are crunchy biscuit hearts that are wrapped in the finest dark chocolate. Milk and white chocolate, strawberry, and salted caramel are other coating options.

I had trouble not eating all of the Crispearls right out of the package but I really wanted to dress up Mocha Shortbread Cookies so I resisted. If you prefer your cookies plain, then skip the chocolate and Crispearls topping. You will end up with coffee shortbread cookies instead of mocha ones but you really can’t go wrong, either way!


Preheat oven to 325°F. Spray 13x9-inch baking pan with no stick cooking spray, then line with parchment or wax paper and spray again. Set aside.

Mix espresso powder, vanilla and water in small bowl until completely dissolved.

Beat butter, brown sugar and espresso mixture in large bowl with electric mixer on medium speed until light and fluffy, scraping sides occasionally. Gradually beat in flour and salt on low speed until well mixed. Stir in chocolate chips. Press dough evenly in prepared pan.

Bake 25 to 30 minutes or until center springs back when lightly touched. Cool in pan on wire rack. Remove from pan. Cut into logs or squares.

Mocha Shortbread

Cocoa and coffee give this classic recipe a delectable update. Great with tera or coffee or a scoop of ice cream. Here is an easy dessert recipe for Mocha Shortbread.

1 1/2 cups all-purpose flour
2 tablespoons baking cocoa
4 tablespoons instant coffee
1 teaspoon vanilla extract
3/4 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons granulated sugar

Preheat oven to 300°F (150°C).

Combine flour and cocoa in a large bowl. Set aside.

In a separate bowl, combine instant coffee and vanilla extract. Stir until coffee is dissolved. Add butter, sugar and salt beat until combined. Add flour mixture mix just until incorporated. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan.

Bake for 55 to 60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5 to 10 minutes cut into wedges. Makes 16 wedges.

Mocha-Chocolate Shortbread Bars

Soft and chewy chocolate chip shortbread bars made more decadent by a chocolate topping. Instant coffee adds another layer of flavor. A perfect ending to a special meal, these Mocha-Chocolate Shortbread Bars are very easy to prepare using ingredients that are readily available from your pantry.

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant coffee granules
2/3 cup butter or margarine, softened
1/2 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate morsels, divided
Vanilla or coffee ice cream (optional)

Combine the flour, sugar and coffee granules in a medium bowl add butter and vanilla, and beat at low speed with an electric mixer until blended. Fold in 1 cup chocolate morsels.

Press dough into an ungreased 9-inch square pan prick dough with a fork.

Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup chocolate morsels evenly on top of warm shortbread spread the melted chocolate to form an even layer of chocolate frosting. While still in pan, cut shortbread into bars and set aside to cool for 30 minutes before removing.

Watch the video: Mocha Shortbread Cookies (August 2022).