Espresso Chocolate Shortbread Cookies

These were my second favorite cookies that we made earlier this week.  I originally picked this recipe because I read that they shipped well and that they get better with time.  And they really do!  We kept a few of each cookie around so that we could taste test them as the days went on.  And taste how they would taste when all the wonderful people got them.  You know...someone has to do it.  

I have always loved shortbread.  I am not sure why because I could care less about sugar cookies.  Especially if they are frosted.  They are usually WAY too sweet too.  You know those really soft ones at the grocery store, with the frosting and sprinkles?  Ew!  I eat one bite of those and I get a cavity.  So, maybe shortbread is less sweet?  Or maybe all the extra butter tricks me?  Or MAYBE I need to try making some good old fashion sugar cookies and see if I really do like them?  

Back to these babies...I quite enjoyed them.  They are something different and I just like the texture of shortbread (/butter).  And I love coffee-flavored anything.  And I agree with everyone else who has made these, the ziplock bag method is genius.  I totally used a ruler to make these perfectly square.  Although, I have to admit, I felt like using a ruler in the kitchen just wasn't right.  But a little obsessive-compulsive behavior is ok every once and a while.    

Espresso Chocolate Shortbread Cookies

from smitten kitchen

1 tablespoon instant espresso powder

1 tablespoon boiling water

2 sticks (8 ounces) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4

cup store-bought mini chocolate chips

Confectioners’ sugar, for dusting (optional)

Dissolve the espresso in the boiling water, and set aside to cool to tepid.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

(Servings: 32 cookies, Prep time: 2.5 hours, Cook time: 20 min., Difficulty: Easy)

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Coffee Ice Cream

Ice cream is hard to photograph because I really just wanted to eat it. I am not a big sweets person. Of course, I LOVE dessert, but I don't ever crave it. I won't have a ton of dessert recipes on here. I do whip up a few here and there. On the other hand, I LOVE ice cream. And I just got an ice cream maker for Christmas from the parents-in-law (thanks!).

I have tried a few different recipes with it. The first was a disaster for several reasons. The second was forgettable. The third (this one) was ridiculously amazing. I made the custard last night so that it could completely chill overnight. It takes a little while to make the custard, but it isn't hard and there is a bit of waiting. The only chance you have to ruin it is if you don't temper the eggs. Add the hot cream very slowly while whisking the eggs as the recipes says, and you will have no problems.

It has such a good coffee flavor. I like my coffee strong and I like my coffee ice cream strong. It is so smooth and velvety. I might become addicted to making ice cream. I would have to say that this is my favorite recipe so far posted on this blog. Annie's Eats blog has a lot of amazing looking desserts. This recipe is hers. It is perfect, I wouldn't change a thing.

Oh yeah, and this sort of made up for the Viking's lose. Wait, no it didn't. Just going to have to wait that one out...check in with him in the morning.

Coffee Ice Cream

from The Perfect Scoop by David Lebovitz via Annie’s Eats

11/2 cups whole milk

3/4 cup sugar

11/2 cups whole coffee beans

Pinch of salt

11/2 cups heavy cream, divided

5 large egg yolks

1/4 tsp. vanilla extract

1/4 tsp. finely ground coffee or espresso powder

Combine the milk, sugar, coffee beans, salt and 1/2 cup of the heavy cream in a medium saucepan over medium-high heat. Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.

After steeping, return the saucepan with the coffee mixture to the burner over medium heat. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top. In a separate bowl, whisk the egg yolks until smooth. Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. Return the egg-coffee bean mixture to the saucepan over medium high heat.

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.) Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.) Mix in the vanilla and ground coffee or espresso powder. Chill the batter over an ice bath, or in the refrigerator. Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer's instructions.

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