Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

Edges tipped with unsweetened chocolate and white chocolate enhance the coffee flavor in these delightful cookies.

Recipe by Oxmoor House June 2007

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Recipe Summary test

prep:
33 mins
cook:
23 mins
total:
56 mins
Yield:
1 1/2 to 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium bowl; set aside.

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  • Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.

  • Line 2 baking sheets with parchment paper. Divide dough into 3 equal portions. Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.

  • Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2" circle. Lightly score each round with a sharp knife into 6 or 8 wedges.

  • Bake rounds at 325° for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.

  • Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.

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