Sunday, July 15, 2018

Coffee Shortbread with Mocha Glaze - Neilsen-Massey Syrup

Yum
Disclaimer: I received a free sample of the pure coffee extract

I know dessert week ended yesterday, but I couldn't help but send y'all one more sweet recipe! This one takes its inspiration from the following extract I received:

 Coffee! I always struggle with how to flavor a treat with coffee--the liquid ratio always seems off to me. That's why this concentrated extract is perfect! Simply sub in for the vanilla or whatever else you're using for a nice kick of coffee flavor.

I've used and loved Neilsen-Massey syrups for YEARS. They're high quality and highly flavored, with a great variety to choose from. I adore my vanilla bean paste and all five or so flavors I keep on hand at all times (vanilla, lemon, rose water, orange, and now coffee!).

I decided a buttery, lightly sweet cookie would be perfect. Topped with a mocha glaze to amp up that coffee flavor. I devoured these with a cup of coffee from my recent trip to Costa Rica--post coming soon!


Coffee Shortbread with Mocha Glaze
For the shortbread
2 sticks butter, softened to room temp
1 cup powdered sugar
2 tsp coffee extract
2 cups flour

For the icing
1 cup powdered sugar
1/4 cup brewed coffe
1 tbsp cocoa

-Preheat your oven to 300 degrees F. Grease two 9 inch cake pans with butter.

-In a stand mixer, mix together the ingredients for the shortbread until a thick dough forms.

-Divide dough in half and press into the cake pans, smoothing out any bumps. Prick with a fork all over.

-Bake until golden brown, about 30 minutes. While still hot, turn over onto a flat surface and cut into wedges. Let cool completely.

-Prepare the icing: Mix together the coffee and cocoa.

-Slowly add the coffee mixture to the powdered sugar, by the teaspoonful, until the mixture is thick and able to be drizzled without spreading. You will probably not use all the liquid.

-Drizzle over the cooled shortbread and let set.


9 comments:

  1. This came out great! Beautiful dessert.

    ReplyDelete
  2. Mouthwatering. Coffee and sweets go so good together. Wish they sold this extract in Norway too!

    ReplyDelete
  3. Trying out this recipe! These Coffee sweets look so Yummy.

    ReplyDelete
  4. Looks like the perfect shortbread recipe!!

    ReplyDelete
  5. I don't like coffee, but this sure looks good!

    ReplyDelete
  6. This is literally combining my partner's two favourite things: coffee and shortbread. He would love this! I'm not the biggest coffee drinker in the world, but I do love me a good piece (or fifty) or shortbread. I'll have to give this recipe a try! :) x

    ReplyDelete
  7. These look so good and sound easy enough to make

    ReplyDelete
  8. One of the provocative theories, suggested by Michael Wood, is that Shakespeare's most severe separation anxiety, in response to the possibility of his parting with the Young Man has its roots in his parental grief: the boy-lover is a transmutation of the dead son, adolescent and now, lost.
    kizi com
    friv jogos online
    friv Games school

    ReplyDelete