In fact, when I went to use my stand mixer today, it literally had cobwebs in it. Yes, in the literal sense of the word literal. Sadness!
But, we're back in business. I've actually made a few things in the not-so-distant past, but I just haven't been posting. I'm hoping that will change, starting today!
I love shortbread (maple pecan shortbread), and this was an interesting twist. It was actually a plan B recipe, but it turned out great. Simple, tasty, and not too sweet. Would've been perfect with some homemade whipped cream... and some hot chocolate... or ice cream!
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- Pinch of salt
- 2 teaspoons good-quality instant espresso powder (Starbucks VIA is a good one, but use less)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup powdered sugar, plus more for sprinkling
- Dash of cinnamon (optional for a Mexican mocha shortbread)
- Preheat oven to 350 degrees. Line an 8-inch round cake or springform pan with parchment paper.
- Sift together flour, cocoa powder, and salt. Stir in espresso.
- In an electric mixer, beat butter on medium speed until pale and creamy. Add confectioners' sugar and beat well. Add flour mixture, and beat on low speed until well combined.
- Pat dough evenly into pan. Bake 20-25 minutes, or until puffed at the edges and dark all over the top. Remove from oven, and let sit 5 minutes; then cut into wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving.
Makes 8 cookies. Can be stored up to 1 week.