Comments on: espresso-chocolate shortbread cookies

By: Evan

Evan — Tue, 02 Mar 2010 13:59:23 +0000

I made these cookies for my dad, who is currently in Afghanistan.. I searched and searched for something that I thought would travel well and these were exactly it! They smelled amazing in my small apartment and I just had to try one before I sent them out.. delicious!! :)

By: GINA

GINA — Mon, 22 Feb 2010 20:05:07 +0000

Easy recipe! Not only do they smell delicious, they taste delicious! What could be better than a shortbread cookie with espresso in it!

By: where_wear

where_wear — Thu, 24 Dec 2009 05:13:04 +0000

i bake for 20mins but the texture is not crispy, so i bake for 3 more mins with 180C for the desire result! and i add 2 Tsp of coffee powder. i think we can add hazelnut powder in this recipe too!!

By: deb

deb — Mon, 21 Dec 2009 14:21:43 +0000

The recipe doesn’t require sifting but if yours is lumpy, go ahead. It won’t hurt anything.

By: angela

angela — Mon, 21 Dec 2009 06:02:41 +0000

This might be a silly question, but is the confectioners’ sugar sifted before the 2/3 cup is measured out? I know the directions don’t say anything about sifting, but measuring unsifted powdered sugar seems a little sketchy (or maybe my sugar is just abnormally lumpy).

By: Emily

Emily — Tue, 08 Dec 2009 19:20:11 +0000

I agree with Liz — the flavor of these actually deepens and improves on Day 2! I’m thinking I might make a batch with a pinch of cinnamon, and bill them as cappuccino shortbread cookies. My only note is that these are really very barely sweet… Particularly given the intensity of the coffee flavor, I think next time I’ll up the powdered sugar a little, maybe to just around 3/4 of a cup…

Thanks for the recipe!

By: Jaclyn

Jaclyn — Mon, 23 Nov 2009 19:43:06 +0000

For those that don’t have (or want to buy) espresso powder, the iced coffee concentrate on this site works wonderfully. I made these today with it (I keep a jar in my fridge) and the cookies turned out perfect.

By: shannon

shannon — Mon, 23 Nov 2009 14:42:37 +0000

I made these this weekend and they turned out great. They are so quick and easy to prepare and have a lot of flavor. I think the espresso flavor seems stronger after storing them for a day or so.

One question – what’s the purpose of poking them with a fork? Is it just so they look pretty or does it actually affect the way they cook?

Thanks!

By: Katie

Katie — Wed, 18 Nov 2009 06:47:42 +0000

I just pulled these out of the oven (and, with the help of my sister and our roommate, have already put a dent in the delicious things) and they are awesome! I totally recommend the powdered sugar which just ups the whole coffee-mocha flavoring. I used 2T of instant coffee instead of espresso (all grocery stores defeated me in finding some) and found the taste–not to mention smell while baking–glorious!

Thank you, Deb! Can’t wait to make World Peace cookies next to use up the rest of my mini semi-sweet chips. Oh, such a tragedy… ;-)

By: Liz

Liz — Sat, 19 Sep 2009 23:20:55 +0000

This is an uberlate (and probably unnoticed) comment but beyond the fact I LOVE LOVE LOVE the flavor combination of these cookies and whole-heartedly advise that they be eaten immidiately for the sake of avoiding tastebud torture, one should note the amazing ability of these cookies to bloom with even more espresso flavor as time passes. I swoon. Hard.