Tuesday, May 11, 2010

Recipe: Mocha-Chocolate Shortbread

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant coffee granules
2/3 cup butter, softened
1/2 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate morsels, divided
vanilla or coffee ice cream (optional)

Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended.

Stir in 1 cup chocolate morsels.

Press dough into an ungreased 9-inch square pan; prick dough with a fork.

Bake at 325 degrees for 20 minutes or until lightly browned.

Sprinkle remaining 1 cup morsels over top, and spread to cover.

Cut shortbread into 25 (about 1 3/4 inch) squares; cut each square into 2 triangles.

Let cool 30 minutes in pan before removing.

Serve with ice cream, if desired

Southern Living, July 2004
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