Monday, January 16, 2012
Tate's Cappucinno Shortbread
YUMMMMM. Eat the cookie.
Anyone who knows me knows two things: I love (and by "love," I mean, endlessly adore and covet) peanut butter and coffee. Together, separate, with chocolate, whatever. This recipe honors my love for coffee.
Tate's makes delicious cookies that you can get mostly at high end grocery stores. They are worth the trip. Their cookies are super crunchy and this recipe doesn't disappoint (believe me, I'm usually a soft cookie kinda gal). Make sure you cook 'til golden brown to get the Tate's signature crispiness.
Tate's Capuccino Shortbread
Ingredients-- keep in mind that if you use a 9x2 round pan like I did, you have to double the recipe.
1/2 cup plus 2 tablespoons unsalted butter, at room temp
1 1/4 cups all purpose flour
2 teaspoons instant espresso powder
2 tablespoons firmly packed dark brown sugar
1 teaspoon cornstarch
1/2 cup confectioners sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup semisweet chocolate morsels- I like the big kind. You decide.
Preparation
Preheat oven to 325 degrees.
Mix all the ingredients except for the chocolate in a mixing bowl (if you are doing it by hand make sure you cream the butter by itself first). Mix until everything is combined. Stir the chocolate chips in. This is a very dry mixture. Since I don't have a mixer I had to do it by hand, which means literally using your hands to get this stuff together in a coherent, but still crumbly mixture.
Put the mixture into an ungreased 9-inch square pan. (Note that if you use a round pan--9x2 like I did-- you should double this recipe and make sure that you cook it long enough to get it crispy throughout, perhaps 40 mintutes. )
Pat down the mixture evenly.
Bake them for about 30 minutes or until they are brown on the edges.
Remove the pan from the oven. While still hot from the oven, cut the shortbread. Let cool completely in pan.