These Chocolate Dipped Espresso Shortbread Cookies are a traditional buttered shortbread cookie made with espresso powder and dipped on chocolate.
- 1 cup unsalted butter, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract or 1 vanilla bean
- 1 ½ teaspoons espresso powder
- ¼ teaspoon salt
- 2 cups all-purpose flour
For the topping:
- 1 cup dark chocolate chips
- 3 tablespoons almonds, chopped
- In a large mixing bowl, beat the softened butter together with the sugar and the vanilla extract. Beat for 2-3 minutes until smooth.
- Next add the espresso powder, salt and flour. Use your mixer to beat in about half of the flour and then switch to a wooden spoon or your hands to stir in the remaining flour.
- Divide the dough in half and shape into 1 ½ inch thick logs. Wrap in plastic wrap and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 375° F. Line a baking sheet with a silicone baking mat. Slice the dough into ¼ inch slices. Bake for 10 minutes or until the edges start to brown. Allow the cookies to cool for 10 minutes and then transfer to a wire rack to cool. If any of your cookies are misshaped, use the flat edge of a knife and press the edges towards the center of the cookies right when it comes out of the oven. Cool the cookie completely.
- For the topping: In a microwave-safe bowl, melt the chocolate in 15 second increments, stirring each time until the chocolate is melted and smooth. Dip half of the cookies in the chocolate and tap it against the side of the dish to remove excess chocolate.
- Sprinkle with crush almonds and place on a silicone baking mat and allow the chocolate to set. Refrigerate to allow the chocolate to harden quicker.
These can be frozen in an airtight container. Allow to thaw in the refrigerator.
Recipe adapted from Better Homes and Gardens