details of a domestic goddess

part-time SAHM to four kids: Bear (96), Schmoo (99), Hercules (01), and Princess (02). I wear many hats, including that of the chef, maid, nanny, chauffeur, accountant, triage nurse, laundress, educator, admin assistant, maintenance, gardener, weekend warrior, and just mom too. when i'm not busy momming, i get up at 2am to go to work as an international spy.

08 June 2009

mocha shortbread rounds

Sophisticated enough for a grown-up tea party, sweet enough to serve for an afternoon snack. Fantastic dunkers, whether in milk, coffee, tea, or cocoa. They also make great gifts, stacked in a plastic bag and tied with festive ribbon.

1-1/2 C unbleached flour
1/2 C cocoa powder
1/4 tsp salt
1 Tbs instant espresso OR
2Tbs instant coffee
1 C (2 sticks) softened unsalted butter
1C firmly packed brown sugar
1/4 C toasted finely chopped hazelnuts (optional)

1. Sift together dry ingredients. Cream butter and sugar on medium speed until fluffy, 2-3 minutes. Add the dry ingredients and mix just until dough forms...do NOT overmix.

2. Separate dough into two sections. Turn onto wax paper and roll into a 2-inch log shape. Use empty paper towel roll for a guide, if necessary. Repeat with the second section of dough. Roll in toasted chopped hazelnuts to add crunch, if desired. Wrap the dough in wax paper and plastic, place in fridge for 1-2 hours, no more than 24. (Logs can be frozen and will keep for one month.)

3. Preheat oven to 250*. Slice the dough into 1/3-inch thick rounds and place them on parchment paper lined cookie sheet. Bake cookies until they are dry and firm, about 45 minutes; do NOT overbake. Let stand on cookie sheet for 5 minutes before transferring to a wire rack.

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