Espresso Chocolate Chip Walnut Shortbread

Saturday, September 08, 2012

Anything with chocolate chips will be a hit in the home, and with a hint of espresso, this surely can't go wrong. Amped it up to get more kick from the caffeine and added walnuts for extra crunch and oat bran for extra healthfulness. And we've got a recipe for keeps!

This recipe is adapted from Smitten Kitchen where it was adapted from Dorie Greenspan's Baking: From My Home to Yours. Makes 60 cookies

2 tbsp instant espresso powder
2 tbsp coffee
340 g - 3 sticks unsalted butter, at room temperature
2/3 cup confectioners' sugar
2 tsp pure vanilla extract
3 cups all-purpose flour (2-1/4 cups flour & 1/2 cup oatbran)
1 cup bittersweet chocolate or toffee chips
1 cup chopped walnut pieces
Confectioners' sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool.
2. In a stand mixer, beat the butter and sugar on medium speed for about 3 minutes, until the mixture is very smooth.
3. Add in the vanilla and espresso, then reduce speed to low and add the flour in increments, mixing until just combined, taking care not to over work the dough.
4. Fold in the chopped chocolate and walnuts on the lowest possible speed.
5. Divide the dough into 2, then shape it into patties and wrap in plastic.
6. Refrigerate the dough for at least 2 hours, or for up to 2 days.
Remove to come to almost room temperature before rolling it out.

Before baking:
8. Preheat the oven to 325F and line baking sheets with parchment paper.
9. Roll the dough to 1/3 or 1/4 inch thick, as you like, we'll have to adjust the baking time, that's all.
10. Cut into 1-1/2 inch squares and place on the baking sheets.
11. Bake for 18 to 20 minutes, rotating the sheets mid way into baking.
12. Keep the light on so you know it's not browning too much.
13. Cool on a wire rack before dusting with icing sugar. 

Enjoy with a glass of milk, as more coffee will just keep you up for the next two days...

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