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Espresso Chocolate Dipped Shortbread – why? There are about a million reasons why you need this cookie if your life this holiday season, but in an effort to save your time, I’ll give you just a few.

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The first reason is espresso. I’m not sure about you, but life for me is extremely busy during the Christmas season.  Between the baking, the decorating, the shopping, the wrapping, the events around the city, and visitors, my days are filled to the brim with excitement, because I love each and every one of those things.  Espresso, you see, gives a jolt of energy when needed.  And, as you know, coffee makes everything better.

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The second reason is chocolate dipped. Everything; and, I do mean EVERYTHING, is better when it’s dipped in chocolate.  Can I get an amen!?  The flavours of coffee and chocolate work extremely well together, after all, why do you think those fancy mochas at Starbucks are so popular and delicious?

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Thirdly, there’s the shortbread part. Shortbread is delicious any time of the year if you ask me, but there’s just something about the addition of shortbread to a dessert table at Christmastime that just makes me very happy.  And, with Christmas being a wallet-busting holiday, why not give your bank account a break and settle for cookies that won’t cost too damn much – butter, sugar, flour – nothing expensive or spectacular.

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Can you think of other reasons why you need this cookie in your life? Or have I given you enough?  Ha!

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I had a blast making these! I very rarely get to use my rolling pin for anything, so at Christmastime, I like to break one of them out and get an upper arm workout – that means I can eat more cookies. 

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Did you catch that, Dear Reader? I said, “one of them.”  Yes, that’s right; I have a growing rolling pin collection.  So far, I have three Pioneer Woman rolling pins, and about six or seven wooden pins.  Of the wooden pins, there’s only one that I use – it was John.e’s mom’s rolling pin – the rest are antique and are for decoration only.  #pioneerwomancollection   This is where you think to yourself that I need help.  And, this is where I agree with you!

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Espresso Chocolate Dipped Shortbread
Yields 24
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
146 calories
16 g
14 g
9 g
1 g
6 g
29 g
2 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
29g
Yields
24
Amount Per Serving
Calories 146
Calories from Fat 81
% Daily Value *
Total Fat 9g
14%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 14mg
5%
Sodium 2mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
4%
Sugars 10g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cup all-purpose flour
  2. 1/2 cup powdered sugar
  3. 2 teaspoons instant espresso granules (instant coffee can be substituted)
  4. 2/3 cup butter, softened
  5. 1/2 teaspoon vanilla extract
  6. 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 325 degrees and prepare a baking sheet by lining it with parchment paper.
  2. Using a handheld mixer, beat together the butter and vanilla until well incorporated.
  3. Next, on low speed, beat in the flour, sugar, and espresso.
  4. On a lightly floured surface, roll the dough to approximately ¼ to ½ inch thickness.
  5. Use a cookie cutter to cut the desired shape and/or size.
  6. Place cookies on the cookie sheet and bake for 25 minutes. Remove from baking sheet and allow cookies to cool on a wire cooling rack.
  7. Once completely cooled, melt the chocolate chips until smooth. Dip the cookie halfway into the melted chocolate and lay each cookie gently on a parchment-lined baking sheet. Refrigerate to allow chocolate to set.
beta
calories
146
fat
9g
protein
1g
carbs
16g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/
espresso-chocolate-dipped-shortbread

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