Ingredients: |
Ingredients: for the mocha shortbread cookies:
1 2/3 cups all-purpose flour
1/3 cup cocoa powder (not dutch process)
1/2 tsp table salt (3/4 tsp kosher salt)
1 1/2 sticks (3/4 cup) butter, salted or unsalted, at room temperature
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tbsp instant espresso powder, dissolved in 1 1/2 tbsp hot water( 1 aluminum capsule of Peet's espresso Nespresso works well-5.3g)
2 tsp pure vanilla extract
for the chocolate hazelnut filling:
5 oz good quality dark chocolate, finely chopped
5 oz roasted hazelnuts (Roast in 350 degree oven for about 10 minutes. Let cool completely.)
1 cup salted butter at room temperature
1/2 cup powdered sugar
1/2 cup sour cream
1/2 tsp table salt (3/4 tsp kosher salt)
1 tsp pure vanilla extract
for the chocolate glaze:
1 cup powdered sugar
2 tbsp cocoa powder
1 1/2 –2 tbsp hot water
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Directions: |
Directions:make the mocha shortbread cookies:
In a medium size bowl, whisk the flour, cocoa powder and salt to combine.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, both sugars, expresso powder and vanilla until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl a time or two.
Stir in the flour mixture, mixing just long enough to combine.
Dump the dough out onto a clean work surface and divide it in half. Place half the dough in-between two sheets of wax paper. Cover the other half of the dough with plastic wrap to keep it from drying out. Use a rolling pin to roll out the portion of dough that's in the wax paper until the dough is flattened into an 1/8 inch thick disc. Repeat with remaining portion of dough. Stack discs, with wax paper between them, on a cookie sheet and refrigerate for at least 30 minutes and up to 3 days.
When you are ready to bake the cookies, preheat the oven to 350, line a baking sheet with parchment paper, and remove one disc of dough from the refrigerator, laying it on a flat work surface.
Cut out cookies using a small cookie or biscuit cutter (see product links below), laying them carefully onto the prepared baking sheet. If the dough is cold, they will not spread, so you can place them within a 1/2 inch of each other on the baking sheet.
Bake cookies in the center of the oven for 7 minutes. Let cool for 2-3 minutes on the baking sheet before removing cookies to a wire rack to cool completely. Repeat with the remaining dough, scooping up scraps and re-rolling. If the dough gets too soft to work with, simply return it (covered) to the refrigerator for a few minutes to harden.
make the chocolate hazelnut filling:
Add the chocolate and hazelnuts to a food processor fitted with the chopping blade and process until a paste is beginning to form and the mixture is gathering into a ball. Scoop it into a medium size bowl.
Beat the butter and powdered sugar with an electric mixer on medium-high until very light and creamy – about 4 minutes. Add the sour cream, salt, and vanilla and beat for another minute. Add the chocolate, hazelnut mixture and beat to combine.
make the chocolate glaze:
In a small bowl, stir the powdered sugar and cocoa powder with a spoon to combine. Add the hot water slowly, mixing in enough water to make a glaze that easily drips from the spoon but is still thick enough to hold it’s shape when drizzled over the cookies.
assemble the sandwich cookies:
Turn half of the shortbread cookies upside down and spread them with a generous amount of chocolate hazlenut filling. Top the filling with another mocha shortbread cookie. Set the cookies on a sheet of parchment paper and drizzle with the glaze.
Serve right away or refrigerate in an airtight container for up to 1 week. |
This recipe for Hazelnut Mocha Shortbread sandwich cookies is from