Espresso-chocolate shortbread cookies from Baking - From My Home to Yours (page 125) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on December 07, 2024

    I rolled these to a little thicker than she suggests (so easy in the ziplock bag) but no matter...we both love them. I would describe them as an adult cookie as they are not very sweet but oh so chocolatey & "coffee-y?" and I do feel that the final dusting of confectioners sugar is key. I used a Lindt 70% chocolate, chilled the bag for around 24 hours & cut 12 cookies out of my sorta square. I would happily include these on a tray of Christmas cookies.

  • louie734 on February 17, 2013

    These are very good and intensely coffee flavored. My husband's very favorite. Once I subbed bashed-to-crumbs homemade toffee for the mini choc chips and the flavor was delicious, but any larger toffee pieces went melty and they didn't keep their shape as well. These cookies are rich but they last forever (like a month!) in an airtight container.

  • Evie on February 01, 2012

    pg. 125

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