Coffee Shortbread Food

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COFFEE SHORTBREAD COOKIES



Coffee Shortbread Cookies image

Something different.

Provided by Rosina

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 30

Number Of Ingredients 6

½ cup finely ground almonds
1 ¼ cups sifted all-purpose flour
¾ cup confectioners' sugar
2 tablespoons instant coffee powder
¾ cup butter, softened
⅓ cup granulated sugar for decoration

Steps:

  • In large bowl combine almonds, flour, confectioners' sugar and coffee. Cut in the butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour.
  • On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and sprinkle tops with granulated sugar.
  • Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Remove from sheet. Cool cookies on wire rack.

Nutrition Facts : Calories 94 calories, Carbohydrate 9.7 g, Cholesterol 12.2 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 32.9 mg, Sugar 5.3 g

COFFEE SHORTBREAD



Coffee Shortbread image

You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons instant coffee granules
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup semisweet chocolate chips
2 teaspoons shortening, divided
1/2 cup white baking chips

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 137 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

COFFEE WALNUT MILLIONAIRE'S SHORTBREAD



Coffee walnut millionaire's shortbread image

Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Yield Serves 18

Number Of Ingredients 13

200g cold unsalted butter , chopped, plus extra for the tin
40g walnut halves
250g plain flour
75g golden caster sugar
4 tbsp espresso powder
100g light muscovado sugar
2 x 397g cans condensed milk
300g dark chocolate , chopped
50g butter
30g white chocolate , chopped
1 tsp espresso powder
30g chocolate-coated coffee beans
20 walnut halves (about 50g)

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
  • To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
  • To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
  • To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

Nutrition Facts : Calories 482 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

COFFEE-SPICE SHORTBREAD WITH CRYSTALLIZED GINGER



Coffee-Spice Shortbread with Crystallized Ginger image

Provided by Janet Taylor McCracken

Categories     Coffee     Bake     Christmas     Kid-Friendly     Low Cal     Cinnamon     Christmas Eve     Cardamom     Bon Appétit     Small Plates

Yield Makes 24

Number Of Ingredients 14

2 3/cups all purpose flour
3/4 cup (packed) dark brown sugar
2 tablespoons plus 2 teaspoons ground coffee beans
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup powdered sugar
2 teaspoons (or more) water
1 teaspoon vanilla extract
6 tablespoons chopped crystallized ginger
Special Equipment
2 9-inch-diameter tart pans with removable bottom

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Mix flour, brown sugar, ground coffee, ginger, cinnamon, cardamom, and salt in processor 5 seconds. Add butter; using on/off turns, process until moist clumps begin to form. Gather dough into ball. Divide dough equally between two 9-inch- diameter tart pans with removable bottom. Press dough firmly and evenly onto bottom of each tart pan.
  • Bake shortbread 25 minutes. Reverse position of pans and continue to bake until shortbread is golden brown and firm around edges but center is still just slightly soft, about 20 minutes longer. Cool shortbread in pans 5 minutes. Remove pan sides. Cut warm shortbread in each pan into 12 wedges. Cool completely.
  • Mix powdered sugar, 2 teaspoons water, and vanilla in small bowl, adding more water by 1/4 teaspoonfuls, if necessary, for spreadable glaze. Using offset spatula, spread glaze thinly over cookies, leaving 1/2- inch border at edges. Sprinkle crystallized ginger over. Let stand until glaze is set, about 1 hour. Do ahead can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

COFFEE SHORTBREAD COOKIES



Coffee Shortbread Cookies image

Make and share this Coffee Shortbread Cookies recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 52m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 8

1 cup butter, softened (no substitutes)
1/2 cup brown sugar, packed
1/4 cup sugar
2 tablespoons instant coffee granules
2 cups flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips, melted
1/2 cup vanilla chocolate chips or 1/2 cup white chocolate chips, melted

Steps:

  • Preheat oven to 300°F.
  • Cream butter, sugars and coffee granules together; gradually beat in flour and salt.
  • On a lightly floured surface, roll out dough to 1/4 inch thickness.
  • Cut with floured 2-3 inch cookie cutters; place cookies 2 inches apart on ungreased baking sheets.
  • Bake for 20-22 minutes or until set.
  • Remove to wire racks to cool.
  • Drizzle with melted chips.

COFFEE SHORTBREAD



Coffee Shortbread image

Attention coffee lovers! This is a recipe I got from a pamphlet advertising Starbuck's Winter Blend coffee. I made them just before Christmas, using a dark roast coffee from our local coffee company, and they disappeared very quickly. All who tried them asked me for the recipe. I guess they aren't a true shortbread because of the addition of the liquid, but they sure are tasty! The yield is 2-3 dozen cookies. I think I got 3 dozen, easily, using a small star-shaped cookie cutter.

Provided by J. Ko

Categories     Dessert

Time 1h15m

Yield 24-36 cookies

Number Of Ingredients 9

1 1/2 cups butter
1 cup granulated sugar
2 1/2 cups all-purpose flour
1/4 cup brewed coffee, room temperature (A dark roast gives the best flavour, but use what you have on hand.)
1 tablespoon ground coffee, toasted
1/4 cup dried cranberries, chopped (optional)
1 tablespoon granulated sugar
1/4 cup dried cranberries
1 egg, beaten (egg wash)

Steps:

  • Set aside 1/4 c of your morning coffee to cool.
  • Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
  • Cream the butter and sugar together, then add the brewed coffee.
  • Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
  • Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
  • Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
  • Bake at 300 F for approximately 20 minutes.

Nutrition Facts : Calories 186.9, Fat 11.8, SaturatedFat 7.4, Cholesterol 39.3, Sodium 85, Carbohydrate 18.9, Fiber 0.4, Sugar 8.9, Protein 1.7

ESPRESSO-BEAN SHORTBREAD



Espresso-Bean Shortbread image

These shortbread cookies are an ideal companion to a well-made cup of coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 6

1 1/2 cups (3 sticks) unsalted butter, room temperature
3/4 cup plus 2 tablespoons confectioners' sugar
1 tablespoon instant espresso powder
2 tablespoons finely ground espresso beans
3 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon salt

Steps:

  • Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  • In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add coffee mixture and ground espresso beans to butter mixture; beat to combine.
  • In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.
  • Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.
  • Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.

ESPRESSO SHORTBREAD



Espresso Shortbread image

Provided by The Hearty Boys

Categories     dessert

Time 1h5m

Yield 9 to 12 large shortbread wedges

Number Of Ingredients 6

1 1/2 sticks butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tablespoons espresso powder
1/4 cup espresso beans, roughly ground

Steps:

  • Preheat the oven to 350 degrees F.
  • Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
  • Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
  • Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

PECAN TOFFEE SHORTBREAD



Pecan Toffee Shortbread image

Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.

Provided by Noo8820

Categories     Bar Cookie

Time 35m

Yield 20 serving(s)

Number Of Ingredients 11

1 tablespoon ground coffee
1 tablespoon nearly boiling water
8 tablespoons softened butter
2 tablespoons smooth peanut butter
3 ounces caster sugar
3 ounces cornflour
6 1/2 ounces plain flour
12 tablespoons butter
6 ounces soft light brown sugar
2 tablespoons golden syrup
6 ounces pecans, nuts-roughly chopped

Steps:

  • Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
  • Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
  • Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
  • Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
  • For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.

Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6

COFFEE SHORTBREAD



Coffee Shortbread image

If you like coffee, if you like shortbread, you like these cookies. The melted chocolate on top makes it look fancy.

Provided by piano77

Categories     Dessert

Time 35m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 8

1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons instant coffee granules
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips, melted
1/2 cup white chocolate chips, melted

Steps:

  • Cream the butter, coffee and sugars until light and fluffy.
  • Combine the flour and salt. Gradually add to the creamed mixture.
  • Roll out to 1/4 inches thickness. Cut with a floured 2-3 inches round cookie cutter. Place 2 inches apart onto ungreased baking sheets.
  • Bake at 300*F (155*C) for 20-22 minutes or until set.
  • Remove to wire racks to cool completely.
  • Drizzle with white chips, then semi-sweet chips.
  • Store in an airtight container.

Nutrition Facts : Calories 67.1, Fat 4, SaturatedFat 2.5, Cholesterol 8.4, Sodium 38.8, Carbohydrate 7.6, Fiber 0.2, Sugar 4.2, Protein 0.6

COFFEE SHORTBREAD BARS



Coffee Shortbread Bars image

Make and share this Coffee Shortbread Bars recipe from Food.com.

Provided by Jen in Victoria

Categories     Dessert

Time 45m

Yield 2 dozen

Number Of Ingredients 7

2 tablespoons instant coffee
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups butter, softened
1 1/4 cups powdered sugar

Steps:

  • Preheat oven to 325 degrees.
  • Stir the instant coffee and vanilla in a small bowl until well blended; set aside.
  • Mix the flour, salt and cinnamon in a medium bowl; set aside.
  • Beat the butter in a large bowl with an electric mixer set at medium speed until smooth and creamy.
  • Gradually add the powdered sugar, beating until well blended.
  • Beat in coffee mixture, then flour mixture.
  • Beat on low speed until blended.
  • Press firmly into a 13x9 inch pan. Pierce the entire dough at 1-inch intervals with a fork.
  • Bake for 30-35 minutes, or until the edges are slightly browned.
  • Let cool for 5 minutes, then cut into bars while warm.

Nutrition Facts : Calories 2006.4, Fat 116.9, SaturatedFat 73.2, Cholesterol 305, Sodium 2182.3, Carbohydrate 220, Fiber 5.4, Sugar 74.2, Protein 21

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From pinterest.ca


COFFEE CASHEW SHORTBREAD WITH COFFEE ... - FOOD FASHION PARTY
Add the flour, cashew powder, cardamom, and ground coffee until the dough just comes together, mix on low speed until everything comes together. Using your hands, pull the dough together and wrap in a plastic wrap and let it refrigerate for 30 minutes. Take it out and on a floured surface, roll the dough to ¼ of an inch.
From foodfashionparty.com


COFFEE SHORTBREAD COOKIES » SEITAN IS MY MOTOR
Coffee Shortbread Cookies (makes 50, but depends on size of cutter) 120 g (3/4 cup + 1 T) whole almonds 1 vanilla bean 100 g (1 cup) sifted, powdered sugar 120 g (1/2 cup) margarine, softened 180 g (1 1/2 cups) all-purpose flour 1 teaspoon instant espresso granules. Preheat the oven to 150°C. (300°F) Place almonds in a food processor or blender. Cut the …
From seitanismymotor.com


SHORTBREAD RECIPES - BBC GOOD FOOD
Enjoy with your afternoon tea or coffee. 1 hr 15 mins; Easy; Vegetarian; Shortbread recipe. A star rating of 4.6 out of 5. 83 ratings. Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios . 1 hr 10 mins; Easy; Coffee walnut millionaire's shortbread. A star rating of 4.2 out …
From bbcgoodfood.com


COFFEE SHORTBREAD RECIPES
COFFEE SHORTBREAD RECIPE - FOOD.COM. 2007-03-16 · Attention coffee lovers! This is a recipe I got from a pamphlet advertising Starbuck's Winter Blend coffee. I made them just before Christmas, using a dark roast coffee from our local coffee … From food.com Servings 24-36 Total Time 1 hr 15 mins Category Dessert Calories 187 per serving. Spread the ground coffee …
From tfrecipes.com


BLACK COFFEE CAT SHORTBREAD COOKIES | CANADIAN LIVING
In another bowl, beat the butter, sugar, vanilla and ground coffee beans until lightened and well combined. Mix in the flour and cocoa until a loose, soft dough forms. Divide the dough in half, and knead and shape each half into a ball. Flatten and shape each dough ball into a thick disc. Set one of the discs on a piece of parchment or wax paper. Set another piece of …
From canadianliving.com


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