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The “Mochachino” Cookie, Hold the Foam

I’m a coffee enthusiast, an unintentional coffee snob. In my opinion if you can see though the coffee, it’s probably not strong enough. Don’t get me wrong, I do enjoy flavoring & cream in my coffee. But I’ve been disappointed with the lack of coffee infused desserts, especially cookies. Well, the day has finally arrived, here is my favorite drink expressed in a cookie. The Mochachino Shortbread. It’s an espresso shortbread with a mocha frosting. The delightful buttery crumb of a shortbread, topped with mocha goodness… I have no words.

Mochachino Shortbread

(Source: Martha Stewart Espresso Shortbread. The frosting I added.)

Shortbread Ingredients

1 cup unsalted butter
1/2 cup firmly packed brown sugar
1 tsp vanilla
3/4 tsp instant coffee (I used espresso grounds)
2-1/4 cups sifted all-purpose flour
1/4 tsp salt

Frosting Ingredients

2 cups powdered sugar (add as needed after 2 cups to desired consistency)
1/4 cup cocoa powder
3 tbsp butter
4 tbsp espresso (Or VERY strong coffee — I brewed 2 tbsps ground espresso beans in 1/4 cup hot water in my french press)
2 tbsp milk

Directions

Preheat oven to 325 degrees. Cream butter for a minute or two. Once fluffy, add vanilla, sugar and coffee. Sift together flour and salt. Add to butter mixture. Dough will be crumbly — press and roll into a ball. Place in a small bowl, cover and chill. Roll dough 1/4″ thick on a lightly floured surface. Use cookie cutter or cut dough into bars. Place on cookie sheet and bake 12-15 minutes or until light golden brown. Cool on cooking rack. Prepare frosting. Frost and allow to set.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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3 Responses to “The “Mochachino” Cookie, Hold the Foam”
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  1. […] I found a “Toasted Coconut Shortbread” recipe in Family Circle. I added cocoa to the cookie and topped it with creamy coconut frosting and toasted coconut. It’s such a pretty cookie. The frosting is made with coconut milk, though in a pinch, you could probably use regular milk. This recipe has been doubled from it’s original so it makes a lot, perfect for a potluck. If you like shortbread, try my Mochachino Shortbread. […]

  2. […] has Ghirardelli Semi-Sweet Chocolate Chips, which only enrich the brownie. You can also add this frosting for a mocha flavored […]

  3. […] Wonton Cups Ghirardelli Award Winning Brownies Toasted Coconut Chocolate Shortbread Cookies Mochachino Cookie Spicy Peanut […]



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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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