Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Mocha Shortbread

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Mocha Shortbread

Article excerpt

To gild the lily, drizzle these with a little melted white chocolate after the dark chocolate is set.

For dough

1 cup all-purpose flour

½ cup unsalted butter, at room temperature

¼ cup sifted powdered sugar

2 to 3 tablespoons espresso powder, to taste

½ teaspoon vanilla

Pinch salt

For glaze

1 cup semisweet chocolate chips

1 teaspoon espresso powder

Put all dough ingredients into the large bowl of an electric mixer. Mix on low speed until a smooth dough forms. Gather into a ball; wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.

Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Pinch off a small nugget of the dough and roll in your hands to make a 2-inch log about ½-inch in diameter. Place on a prepared baking sheet. Repeat to form all the cookies placing them on the sheets about 2 inches apart. …

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