Mocha Shortbread Logs

By OralW

These yummy Mocha Shortbread Logs are perfect for dunking in a hot mug of coffee. Love this recipe!

Ingredients

• DOUGH:
• 1 cup all-purpose flour
• 1/2 cup (1-stick) unsalted butter, room temperature
• 1/4 cup sifted powdered sugar
• 2 to 3 tablespoons espresso powder to taste
• 1/2 teaspoon vanilla
• Pinch of salt
• GLAZE:
• 1 cup semisweet chocolate chips
• 1 teaspoon espresso powder

Details

Servings 28
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Put all dough ingredients into the large bowl of an electric mixer. Mix on low speed until a smooth dough forms. Gather into a ball; wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.

Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Pinch off a small nugget of the dough and roll in your hands to make a 2-inch log about 1/2-inch in diameter. Place on a prepared baking sheet. Repeat to form all the cookies placing them on the sheets about 2" apart.

Bake until the bottoms are barely golden, 10 to 13 minutes. Cool completely on wire racks.

FOR THE GLAZE: put chocolate in a small microwave-safe bowl. Microwave on medium (50% power) just until barely melted, 1 to 1/2 minutes. Stir in espresso powder until smooth.

Dunk one end of each shortbread log into the melted chocolate. Set dunked cookies on a wire rack over a piece of paper toweling, and let the chocolate firm (I used parchment paper on a cookie sheet). (They can be refrigerated if the kitchen is warm) Store in a cookie tin for up to a week.