jglass
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Espresso Chocolate Chip Shortbread
1 cup unsalted butter, softened
3/4 cup light brown sugar
2 T. instant espresso powder, or very finely ground espresso beans
1/2 t. vanilla extract
1/4 t. almond extract
1/4 t. salt
2-1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup finely chopped pecans, toasted almonds or walnuts
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter & sugar until light and fluffy. Add the
coffee powder, vanilla & almond extracts.
Add the flour and salt and mix just until the dough holds together.
Add the chocolate chips and the nuts
Turn cookie dough out onto a piece of parchment or wax paper and form a log
with the dough approx. 1 1/2 inches thick. You may need to make two logs.
Refrigerate for at least one hour.
Remove from refrigerator, slice into 1/4 inch thick pieces and place on an
ungreased cookie sheet.
Bake for approximately 15 - 20 minutes or until the edges begin to brown slightly.
Let cool for 15 minutes on the cookie sheets before removing.
Cream butter, sugars and oil. Add eggs and almond extract - mix well. Beat in
the baking soda, salt, and cream of tartar. Gradually add the flour and whole
wheat flour. Stir in almonds and the M & M's. Shape into 1" balls, roll in sugar.
Place on ungreased baking sheets. Flatten with a flat-bottomed glass. Bake in a
350 degree oven for 15 - 18 minutes or until lightly browned and cool on wire
racks. Yield: about 8 dozen.
1 cup unsalted butter, softened
3/4 cup light brown sugar
2 T. instant espresso powder, or very finely ground espresso beans
1/2 t. vanilla extract
1/4 t. almond extract
1/4 t. salt
2-1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup finely chopped pecans, toasted almonds or walnuts
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter & sugar until light and fluffy. Add the
coffee powder, vanilla & almond extracts.
Add the flour and salt and mix just until the dough holds together.
Add the chocolate chips and the nuts
Turn cookie dough out onto a piece of parchment or wax paper and form a log
with the dough approx. 1 1/2 inches thick. You may need to make two logs.
Refrigerate for at least one hour.
Remove from refrigerator, slice into 1/4 inch thick pieces and place on an
ungreased cookie sheet.
Bake for approximately 15 - 20 minutes or until the edges begin to brown slightly.
Let cool for 15 minutes on the cookie sheets before removing.
Cream butter, sugars and oil. Add eggs and almond extract - mix well. Beat in
the baking soda, salt, and cream of tartar. Gradually add the flour and whole
wheat flour. Stir in almonds and the M & M's. Shape into 1" balls, roll in sugar.
Place on ungreased baking sheets. Flatten with a flat-bottomed glass. Bake in a
350 degree oven for 15 - 18 minutes or until lightly browned and cool on wire
racks. Yield: about 8 dozen.