I can't deny my love for baking. Very much like coffee, it's one of those integral parts of my being that I can't live without. So, this week I toiled away in the Brown family kitchen to crank out my most recent culinary conquest Mocha Slippers. These delicious cookies combine the buttery goodness of shortbread with the silken luxury of coffee infused chocolate for taste that is quite spectacular! To treat yourself this weekend you're going to need:
- 1/2 of a Cup of Softened Butter
- 1/4 of a cup of Granulated White Sugar
- 1 1/4 Cups of All-Purpose Flour
- 3 Tablespoons of Cornstarch
- 1 Tablespoon of Finely Ground Coffee (Turkish grind)
- 1/2 of a Cup of Semisweet Chocolate Chips
- Garnish of your choice
Begin by combining your butter and sugar in a large mixing bowl, stirring until smooth. Add your flour and cornstarch and mix thoroughly, your dough should be crumbly at this point. Press the dough together into a large ball and cover your bowl with plastic wrap and allow it to sit for 15 minutes. While the dough sits, preheat your oven to 325 degrees.
When 15 minutes have passed, roll out the dough until it's about 1/2 an inch thick and cut out your cookies. Cookie cutters work fine, but you can also use a knife to cut out your own shapes if you're feeling creative. Place your cut outs onto an ungreased cookie sheet and bake for 40 minutes. The cookies should turn a nice golden color when they're ready to be taken out. Before removing the cookies from the sheet, you're going to want to let them firm up and cool a touch.
When your cookies are cool and firm enough to handle, bust out your double boiler because it's time to melt some chocolate (alternatively, you can use a microwave). When your chocolate is completely melted, blend in your ground coffee. Dip the ends of the cookies into the melted chocolate coffee mixture and allow them to cool on a wire rack. If you really want to go crazy, you can garnish the chocolate dipped end! (I used hazelnuts!)