Name: Espresso Shortbread Headstones
Yield: 1
Ingredients: 2 c. all-purpose flour -; 1/2 tsp. salt -; 1 tsp. Finely ground espresso -; 8 oz. unsalted butter -; c. confectioners' sugar -; 1 tsp. pure vanilla extract -; 3 oz. semisweet chocolate -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Espresso Shortbread Headstones

1. 2 c. all-purpose flour -

2. 1/2 tsp. salt -

3. 1 tsp. Finely ground espresso -

4. 8 oz. unsalted butter -

5. c. confectioners' sugar -

6. 1 tsp. pure vanilla extract -

7. 3 oz. semisweet chocolate -

How to cook deliciously - Espresso Shortbread Headstones

1. Stage

Whisk together flour, salt, and espresso in a large bowl; set aside.

2. Stage

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.

3. Stage

Preheat oven to 275 degrees F. Click here to download the headstone template, and then cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.

4. Stage

Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.

5. Stage

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.