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Espresso Chip Shortbread Cookies These portable treats are easy to pass around while cheering on your team. 2 tbsp strong coffee, cooled

1⁄2 tsp vanilla extract

8 oz butter, room temperature

2 cups flour

2⁄3 cup sugar

3⁄4 cup chocolate chips

Using a stand mixer, beat butter and sugar together on medium speed until smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour in small increments. Try not to work the dough too much once the flour is incorporated. Fold in the chocolate chips. Transfer the dough to a clean, floured surface. Roll the dough into a 10 x 10 rectangle that’s about 1⁄4 inches thick. Refrigerate the dough for at least 2 hours. Preheat the oven to 325F. Using a sharp knife, cut the dough into 1⁄2-inch squares. Transfer the squares to the baking sheets and bake for 18–20 minutes. Transfer the shortbread cookies to a rack and allow to cool.

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DomiCile Winter 2013/2014  

The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

DomiCile Winter 2013/2014  

The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

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