Mocha Shortbread With Nutella
photo by Marie Nixon
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
30 sandwich cookies
- Serves:
- 30
ingredients
- 1 cup unsalted butter, softened
- 1⁄2 cup packed brown sugar
- 1⁄4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons instant espresso granules
- 1 3⁄4 cups all purpose flour
- 1⁄4 cup cocoa powder
- 1⁄4 teaspoon kosher salt
- nutella, hazelnut spread optional to sandwich the cookies
directions
- In a mixing bowl, cream butter, sugars, vanilla extract and instant espresso granules.
- In a medium bowl, sift together the flour, cocoa powder and salt.
- Gradually mix the flour mixture into the butter mixture until fully incorporated.
- Cover bowl and refrigerate for one hour.
- On a lightly floured surface, roll dough out to 1/4" thickness. Cut with floured 2-inch to 3-inch cookie cutters. Place cookies 2 inches apart on partchment lined baking sheets.
- Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
- Once cookies are completely cooked, sandwich them bottom sides together with your desired amount of Nutella.
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RECIPE SUBMITTED BY
Marie Nixon
Villa Park, Illinois
I am married and mother to an adult son, two rescue dogs; a small pug mix and a young Yorkshire Terrier. I prefer baking to cooking. I have a wonderful husband who will clean-up after I do the cooking.