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    You are in: Home / Recipes / Mocha Shortbread Recipe
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    Mocha Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs 15 mins

    30 mins

    mer@'s Note:

    From a recent Family Circle magazine. I substituted instant coffee for the espresso and dusted the finished shortbread with granulated sugar. If you like mocha; you like these!

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    Ingredients:

    Serves: 16

    Yield:

    pan

    Units: US | Metric

    Directions:

    1. 1
      Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
    2. 2
      Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
    3. 3
      Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
    4. 4
      Beat in espresso mixture.
    5. 5
      Reduce speed to low and gradually beat in flour mixture.
    6. 6
      Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
    7. 7
      Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
    8. 8
      Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
    9. 9
      Cut through marks before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mocha Shortbread

    Serving Size: 1 (25 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 91.6
     
    Calories from Fat 52
    57%
    Total Fat 5.8 g
    8%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 28.2 mg
    1%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 0.2 g
    0%
    Sugars 3.1 g
    12%
    Protein 0.8 g
    1%

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