Mexican Mocha Shortbread Cookies

Mexican Mocha Shortbread Cookies

Bianca Trejo

Bianca Trejo

November 17th, 2017

Mexican Mocha Shortbread Cookies

Yield: 34 cookies
Total time: 1 hr 5 minutes
Active/prep time: 15 minutes
Inactive: 30 minutes
Baking time: 20 minutes

Ingredients
For cookies
1 cup unsalted butter, softened
1/3 cup brown sugar
1/4 cup confectioner’s sugar
1/4 cup cocoa powder
1 tbsp vanilla extract
2 cups AP flour
½ tsp salt
2 tsp cinnamon
1 ¼ tsp instant espresso powder

Ganache drizzle
¾ cup chocolate chips
¼ cup heavy cream
½ tsp instant espresso powder
1 tbsp corn syrup

Directions
Preheat oven to 325 F. In a stand mixer with bowl & paddle attachment cream butter, brown sugar and confectioners sugar until fluffy, 2 minutes.

Sift together cocoa powder, flour, salt and cinnamon in a bowl.

Bloom the espresso powder in vanilla extract and add to butter/sugar mixture. Beat for 30 seconds.

Add the dry ingredients and beat on low just until mixture comes together. Finish kneading by hand if necessary and dump mixture onto parchment lined sheet pan.

Roll dough with parchment into a 14 inch log. Refrigerate for 30 minutes.

Meanwhile line two large sheet pans with parchment paper and set aside. Melt chocolate chips in microwave in 20 second intervals. Heat cream, espresso powder and corn syrup, remove from heat just before it boils. Add to melted chocolate chips and whisk together until homogenous. Transfer mixture to a piping bag. Set aside.

Once dough is chilled, cut cookies ¼ inch thick and place on parchment ¾ inch apart. Bake cookies 18-20 minutes, rotating half way.

Cool cookies on a wire rack. Once cooled, cut a small whole in ganache piping bag, & drizzle cookies. Optional-top with sprinkles.

Let the cookies set it the refrigerator for 15 minutes. Store in airtight container. Cookies will last about a week.

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Ingredients

  • 1 cup unsalted butter, softened
  • 1/3 cup brown sugar

  • 1/4 cup confectioners™ sugar
  • 1/4 cup cocoa powder
  • 1 tbsp vanilla extract
  • 2 cups AP flour
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 ¼ tsp instant espresso powder
  • ¾ cup chocolate chips
  • ¼ cup heavy cream
  • ½ tsp instant espresso powder
  • 1 tbsp corn syrup
This Recipe's Helpers
  1. USA Pan Cookie Sheet Pan : 18" x 14"
    USA Pan Cookie Sheet Pan : 18" x 14"
    $18.99
    Value $21.95
  2. USA Pan Half Sheet with Cooling Rack Set
    USA Pan Half Sheet with Cooling Rack Set
    $27.99
    Value $37.95
    Rating:
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