Ingredients
The following ingredients have 18 Servings
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons Fresh coarsely ground coffee
- 2 cups AP flour
- 1/4 teaspoon salt
- 4 ounces Premium semi-sweet bakers\' chocolate
- 2 tablespoons Strong, hot coffee
- 1/2 cup toasted coconut, sweetened or unsweetened
- 1/4 cup fresh coarsely ground coffee
Instruction
- Preheat oven to 300 degrees. In a mixer, cream the butter with the sugars and 2 TBLS. of the ground coffee. Mix at least 5 minutes. Scrape down the mixture from the sides of the mixing bowl.
- Mix together the flour and salt, and add to the creamed butter and sugars in 4 parts. Scrape the bowl each time before you add more flour.
- Gather up the dough and pat into a disk. Place on a floured surface, flour your rolling pin, and roll out dough to no less than 1/4" thick. Use a 2-inch round cookie cutter and with a thin spatula place the cookie rounds on an ungreased flat baking sheet.
- Gather the dough, roll out again, and repeat Step 3.
- Gather the dough again, and roll out the dough in a rough circle to 1/2-inch thickness. This time, treat as a pie, and cut slices with roughened edges that will naturally occur.
- Place cookie sheets in the oven. The round cookies will be ready in approx. 15 to 17 minutes. The rustic pie-shaped shortbreads might take 17 to 20 minutes. Take cookies out of oven and immediately work on melting the chocolate.
- Using Amanda and Merrill's method to melt the chocolate, microwave the semi-sweet chocolate and immediately stir in the hot coffee. Stir until the chocolate becomes ganache-like in consistency.
- Now the fun part begins. Using an icing spatula, spread some of the ganache on the cookies. Then sprinkle the cookies with toasted coconut, or ground coffee, or both.
- Note: You can use the white chocolate covered Marcona Almonds from a previous recipe I submitted for this contest to decorate, as well as any reheated leftover coffee-flavored melted white chocolate.
