Shortbread is a Christmastime classic, but there’s always room for improvement. Chocolate Drizzled Espresso Shortbread is a perfect example of an improved classic.
Chocolate Drizzled Espresso 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.
ESPRESSO – THE ULTIMATE PICK-ME-UP!
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.
Now, because I love each and every one of those things, I don’t want to find myself missing out on any. Espresso, you see, gives a jolt of energy when needed. And, as you know, coffee makes everything better.
And do you know what’s better than coffee? Drinking coffee with cookies that have been drizzled with delicious melted milk chocolate. Ooooh!!
CHOCOLATE DRIZZLE FOR THE WIN!
That leads me to the second reason – the chocolate. Everything; and I do mean EVERYTHING, is better with 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?
The third reason is the shortbread itself. 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.
Can you think of other reasons why you need this cookie in your life? Or have I given you enough? Coffee – check! Chocolate – check! Shortbread – check! Money-saving – check! Delicious – check check!
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.
MY ROLLING PIN ADDICTION
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 four 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. This is where you think to yourself that I need help. And, this is where I agree with you!
Since this post was originally published, I have found a new rolling pin that I absolutely love. The Joseph Joseph rolling pin easily corrects my inadequate dough rolling technique. The rolling pin has removable screws at each end that allows you to place these discs onto the screw and secure it to the pin. I used the 1/4 inch thick disc, which is why I was able to get these cookies perfectly uniform.
Now, before you give up on me completely and deem me clinical, I’m going to post the recipe and let you get on with your day. The only thing I’m going to say is that the getting on with your day would be much better if you had a Chocolate Drizzled Espresso Shortbread cookie!
Chocolate Drizzled Espresso Shortbread
- 1 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 2 teaspoons instant espresso granules, instant coffee can be substituted
- 2/3 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup milk chocolate chips
- Preheat your oven to 325 degrees and prepare a baking sheet by lining it with parchment paper.
- Using a handheld mixer, beat together the butter and vanilla until well incorporated.
- Next, on low speed, beat in the flour, sugar, and espresso.
- On a lightly floured surface, roll the dough to approximately ¼ to ½ inch thickness.
- Use a cookie cutter to cut the desired shape and/or size.
- Place cookies on the cookie sheet and bake for 15 minutes. Remove from baking sheet and allow cookies to cool on a wire cooling rack.
- Once completely cooled, melt the chocolate chips until smooth. Using a fork, drizzle the melted chocolate over the cookies. Refrigerate to allow chocolate to set.