Prep 15 mins
Cook 35 mins
This recipe combines some of our family heritages -- Scottish by way of Italy? If we tried to combine ALL of them at once, it would be a terribly wondrous thing! This delicious dark mocha (for the Italian)shortbread (for the Scottish)does satisfy the Grandmas of both the above backgrounds, and several batches are polished off at every Christmas brunch. If you have occasion to acquire a stoneware shortbread mold/pan, your finished recipe will make you the envy of every cookie baker you know, and it couldn't be easier.
- 1 cup flour
- 1⁄3 cup white sugar
- 2 tablespoons dark cocoa
- 1 teaspoon espresso powder (may double if you want stronger coffee flavor) or 1 teaspoon instant coffee crystals, finely crushed (may double if you want stronger coffee flavor)
- 1⁄2 cup butter, cold
- Spray shortbread mold with cooking spray. (If you don't have a mold, then a large cookie sheet with parchment paper, or a stoneware/pizza stone-type pan is good too.).
- Preheat oven to 325 degrees.
- Mix dry ingredients, fluffing with a fork to evenly distribute cocoa. Cut in butter until fine crumbs form.
- Gather into a ball and knead until smooth, usually about 10-15 "turns". Immediately press lightly into mold. For other types of pans, roll into a circle, like pie dough, and score into wedges.
- Bake at 325 degrees for 35 minutes or til the center is set. These come out very dark, so testing with a fingertip for center springy-ness is essential the first time or two you make these.
- These are the times for stoneware. You may need to adjust for metal pans.
- Cool 30 minutes and then carefully cut into wedges. Dust with powdered sugar if desired.