Café & Cream Shortbread

First I have to say that it wasn’t my intention to bombard you with sugary snacks this week, but there were a couple contests I just had to enter. All I could think of were desserts so it turns out this week is focused heavily on desserts. That’s okay. More reason to get in some good workouts towards the end of the week!

Ever since I saw Chow and Chatter’s contest, I’ve been trying to come up with a coffee inspired creation. I finally got the idea the other night and went to work making Café & Cream Shortbread.

A great thing about Brazilian coffee is that is ground into a fine powder. This makes for a very strong cup of joe, but it also makes it ideal for adding directly to baked goods. It dissolves without leaving a gritty texture and adds a lot of coffee flavor. In addition you don’t have to worry about brewing and cooling it ahead of time and it doesn’t add moisture to the recipe.

I decided to start with a traditional shortbread and this is more like a brown sugar shortbread. The reason being that instead of white sugar, I used mascavo sugar. It is possible to find this in the US at Latin Markets, or so I’ve heard. It is an unrefined sugar which is dried and sifted after the sugar cane is harvested. It acts much like our processed brown sugar in baking, but adds a stronger flavor. Sometimes I like the flavor sometimes I don’t, but on this occasion it worked well.

In half the dough I added cocoa powder and ground coffee. In a perfect world these would have come out as a more defined checker board, but it has been forever since I’ve made checkered cookies and my skills are apparently a little rusty.

That didn’t affect the flavor though. This shortbread is soft and flaky melting in your mouth almost immediately. The sugar gives it just enough sweetness which is slowly overtaken by the strong coffee flavor with each bite.

Café & Cream Shortbread

1 cup unsalted butter, at room temp
½ cup mascavo sugar
½ tsp vanilla
2 cups flour (I used white, but others may work well too)
2 tbsp cocoa powder
1 tbsp ground coffee (espresso powder would work too)

Cream butter and sugar. Add in vanilla. Slowly mix in flour. Dough will be crumbly. Press dough together and split into two equal parts.

Transfer one half to a sheet of plastic wrap. Press together to form the dough more and wrap in plastic as you shape it into a square log. Refrigerate for about 15 to 30 minutes.

To the remaining dough, mix in cocoa powder and coffee. Repeat the same process forming it into a square log shape. Refrigerate for about 15 to 30 minutes.

Preheat oven to 350 degrees F. Remove dough from fridge. If it is too hard to work with allow to sit at room temp for a bit to soften. Cut each log into four equal strips. Arrange the dark and light strips so that they alternate, make two stacked rows. Wrap in plastic and from into a square log, pressing the dough together slightly. Unwrap and cut cookies about ¼ inch wide.

Place on an ungreased cookie sheet. Bake for 8 to 10 minutes. Let cool for 1 to 2 minutes and carefully transfer from cookie sheet to cooling rack. Makes 12 to 15 cookies.