Chocolate-Dipped Espresso Shortbread Cookies

Chocolate-Dipped Espresso Shortbread Cookies
Photo by Anna Williams


  • 8 oz. (1 cup) cold unsalted butter, cut into ½-inch pieces
  • 1 Tbs. vegetable shortening
  • 2 Tbs. finely ground espresso coffee beans
  • 9 oz. semisweet chocolate, chopped
  • ½ tsp. table salt
  • ½ cup granulated sugar
  • 10 oz. (2-¼ cups) all-purpose flour

Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes. Add the flour and ground espresso and mix on l...

View full recipe at Fine Cooking


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