cappuccino shortbread

Name: Cappuccino Shortbread
Prep time: 10 min
Cook time: 30 min
Yield: 10
Ingredients: 1/2 cup(s) plus 2 tablespoons unsalted butter, at room temp; 1 1/4 cup(s) flour; 2 teaspoon(s) instant espresso powder; 2 tablespoon(s) firmly packed dark brown sugar; 1 teaspoon(s) cornstarch; 1/2 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla; 1/4 teaspoon(s) cinnamon; 1/8 teaspoon(s) salt; 1/2 cup(s) semisweet chocolate mini morsels

(1 RATING)

39 Pinches

Tiffany Whittaker

troutdale, OR

Updated on Oct 15, 2012

Recipe obtained by Monica (lick the bowl good)

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prep time 10 Min

cook time 30 Min

method ---

yield 10-12 serving(s)

Ingredients

1/2 cup plus 2 tablespoons unsalted butter, at room temp
1 1/4 cups flour
2 teaspoons instant espresso powder
2 tablespoons firmly packed dark brown sugar
1 teaspoon cornstarch
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup semisweet chocolate mini morsels

How To Make cappuccino shortbread

Step 1

Preheat oven to 325 degrees. Mix all the ingredients except for the chocolate in a mixing bowl. Mix until everything is combined. Add the chocolate and mix again to incorporate.

Step 2

Put the mixture into an ungreased 9-inch square pan. Pat down the mixture evenly.
Step 3

Bake them for about 30 minutes or until they are brown on the edges. Remove the pan from the oven. While still hot from the oven, cut the shortbread into desired sizes. Let cool completely in pan. Makes about 16 pieces.
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