I've never really been one to get very excited about Valentine's Day, especially since the last few years Dave has been traveling for work and I've spent the day alone. He is away this year as well but I thought I'd get my act together and get in the spirit. Really any excuse to make fun little treats covered in pink sprinkles is good enough for me. For this cookie, I used Deb's recipe for Espresso Chip Shortbread, I just took it one step further and dipped the ends in chocolate and sprinkles. I've had my eye on this recipe for awhile, honestly I don't know what took me so long. These will be a definite repeat in my kitchen.
Chocolate Dipped Espresso Chip Shortbread
Recipe from Smitten Kitchen, originally from Baking: From My Home to Yours
Yield: 42 cookies
Ingredients:
- 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 mini chocolate chips
- 4 ounces semi-sweet chocolate
- Sprinkles of your choice (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to room temperature.
2. 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 and slowly add in your flour, mixing just enough to incorporate. Fold in your mini chocolate chips by hand.
3. 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.
4. 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.
5. 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.
6. 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 to cool completely.
7. Once cooled, place your 4 ounces of chocolate in a double boiler to melt (or do so in the microwave, stirring every 30 seconds or so, just until melted)
8. Dip one end of each of your cookies into the melted chocolate and place on a parchment lined baking sheet, if adding sprinkles, do so now before chocolate hardens.
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