Bonnies Famous Mocha Shortbread Food

MOCHA SHORTBREAD

Steps:

• Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
• Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
• Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

BONNIE'S FAMOUS MOCHA SHORTBREAD

Steps:

• Spray shortbread mold with cooking spray. (If you don't have a mold, then a large cookie sheet with parchment paper, or a stoneware/pizza stone-type pan is good too.).
• Preheat oven to 325 degrees.
• Mix dry ingredients, fluffing with a fork to evenly distribute cocoa. Cut in butter until fine crumbs form.
• Gather into a ball and knead until smooth, usually about 10-15 "turns". Immediately press lightly into mold. For other types of pans, roll into a circle, like pie dough, and score into wedges.
• Bake at 325 degrees for 35 minutes or til the center is set. These come out very dark, so testing with a fingertip for center springy-ness is essential the first time or two you make these.
• These are the times for stoneware. You may need to adjust for metal pans.
• Cool 30 minutes and then carefully cut into wedges. Dust with powdered sugar if desired.

MOCHA SHORTBREAD WITH NUTELLA

Steps:

• In a mixing bowl, cream butter, sugars, vanilla extract and instant espresso granules.
• In a medium bowl, sift together the flour, cocoa powder and salt.
• Gradually mix the flour mixture into the butter mixture until fully incorporated.
• Cover bowl and refrigerate for one hour.
• On a lightly floured surface, roll dough out to 1/4" thickness. Cut with floured 2-inch to 3-inch cookie cutters. Place cookies 2 inches apart on partchment lined baking sheets.
• Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
• Once cookies are completely cooked, sandwich them bottom sides together with your desired amount of Nutella.

PARMESAN SHORTBREAD

Steps:

• preheat oven to 300F.
• cream the butter until very soft and mix in the rest of ingredients until they all come together.
• roll out into a sausage shape 9 inches long.
• rest in fridge for 30 mins or more.
• slice thinly and cook on greased tray for 20-25 mins until light golden brown.

MOCHA SHORTBREAD

Steps:

• Preheat oven to 300°F.
• Combine flour and cocoa in large bowl. Combine coffee and vanilla extract in large mixer bowl. Stir until coffee is dissolved. Add butter, 1/2 cup sugar and salt; beat until comvined. Add flour mixture; mix just until incorporasted. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch round cake pan.
• Bake for 55-60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5-10 minutes; cut into wedges.

MOCHA SHORTBREAD

Steps:

• Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
• Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
• Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
• Beat in espresso mixture.
• Reduce speed to low and gradually beat in flour mixture.
• Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
• Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
• Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
• Cut through marks before serving.

PHIPPS FAMOUS SHORTBREAD

Steps:

• Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element.
• Roast the flour, watching it all the time until it is medium brown.
• Turn the flour with a spatula to brown the other side.
• The entire procedure takes about three minutes and gives the flour a rich nutty flavour.
• Let the flour cool.
• Mix the soft butter with the fruit sugar and add the sifted rice flour.
• Fold in the roasted flour and blend well.
• Chop the chocolate into chunks just a little smaller than a sugar cube.
• Mix them into the dough, taking care you don't soften the chocolate too much.
• Shape as desired.
• Bake at 300F for 1 hour.
• Cool, then store in an airtight container.
• Yield depends upon size and shape.