ESPRESSO CHOCOLATE SABLÉS
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Provided by Dorie Greenspan
Categories Cookies Dorie Greenspan Chocolate Christmas Edible Gift Coffee Bake
Yield Makes about 40 cookies
Number Of Ingredients 9
Steps:
- Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
- Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
- Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
- Getting ready to bake:
- Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
- Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
- The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
- Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
- Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
- Playing Around
- For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.
CINNAMON ESPRESSO CREAM SABLES
Flaky, buttery sables are warmly accented with a touch of cinnamon and rich coffee filling. Enjoy these tradition treats with simple Café au Lait or a celebratory brandied Café Napoleon.
Provided by Cucina Casalingo
Categories Dessert
Time 1h45m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl mix the flour, cinnamon, and baking powder and set aside.
- In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
- Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 350°F
- Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
- To make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.
- Beat the filling on high speed for 90 seconds, adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
- Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.
- If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.
- Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
- Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.
Nutrition Facts : Calories 262, Fat 10.3, SaturatedFat 6.3, Cholesterol 43.2, Sodium 94.9, Carbohydrate 39.6, Fiber 0.6, Sugar 23.2, Protein 3.1
CINNAMON ESPRESSO
Flavored coffee beans never taste natural enough. This is an easy way to make a cinnamon flavored espresso using real cinnamon sticks. This is very much like Viennese coffee.
Provided by Oparu
Categories Beverages
Time 4m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put about 6 or 7 Tablespoons of coffee beans in your coffee grinder.
- Add a small piece of cinnamon stick to the beans. Try a very small piece the first time. The idea is to get the aroma of the cinnamon in the coffee but not taste it fully in the drink. If you are crazy about cinnamon, put in a bit more. Personally, I like to put in a very small sliver.
- Grind the coffee beans and the cinnamon together.
- Make espresso as usual using whatever machine you usually use.
- Add sugar and/or milk if desired.
Nutrition Facts :
CINNAMON SABLES
These buttery cinnamon cookies are David's all-time favorite. Make them and you'll see why.
Provided by David Bouley
Yield Makes 7 dozen cookies
Number Of Ingredients 7
Steps:
- 1. In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth. Then add one of the eggs and mix to combine. Add the flour, cinnamon, and salt, and beat or pulse to form a dough. Roll the dough to form one or two long cylinders about 2 inches in diameter, wrap them in plastic, and refrigerate for at least 30 minutes or as long as 3 days.
- 2. Preheat the oven to 325°F. Line several baking sheets with parchment paper or nonstick liners.
- 3. Beat the remaining egg in a bowl. Pour about 1/4 inch of granulated sugar into a shallow dish. Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it. Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets.
- 4. Bake until lightly browned around the edges and firm, about 15 minutes. Let cool on the baking sheets. These cookies will keep for 1 week, stored airtight at room temperature.
CINNAMON ESPRESSO BUTTER
I've used this tasty butter on everything from bagels to biscotti. I like to use a teaspoon of espresso powder for the instant coffee granules. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 108 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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