Sometimes, you just need to make some very impressive cookies. Like when you are baking for the entire faculty at your university in honor of the new president. These cookies will make you look very impressive. Especially if you brush them with chocolate and cut them out with a tiny fluted cookie cutter.
The interesting factors about these cookies are the use of cornstarch to keep the cookies tender and the low sweetness level. Without the chocolate to balance it out, these cookies have a fairly bitter edge from the espresso grounds. You could use coffee grounds instead but I used what I keep around the house. I hate having to buy ingredients specific for one recipe. I think that these cookies could also be really interesting with some ground cinnamon around the holidays and maybe white chocolate instead of milk. We shall see!
Espresso Shortbread Cookies
2 sticks butter, room temperature
1 1/2 c flour
1/3 c cornstarch
1/4 tsp salt
1/4 c sugar
1/4 c confectioner’s sugar
3 tbsp espresso grounds
3/4 c chocolate chips
Preheat oven to 325F.
Combine all ingredients except for chocolate chips. Take a chunk of dough and place remainder in fridge to stay cool while you are cutting. I like to use a 1.5 inch fluted round cookie cutter.
Bake cookies for 15 minutes or until barely golden around the edges. They really won’t take on color because of the coffee.
Set to cool on a baking rack and proceed to bake remaining cookies.
While cookies are cooling, set chocolate chips in a double boiler. Stir regularly while melting. You can use the melted to chocolate along the bottom or cover half the top (sort of like a black and white cookie in appearance).