Thursday, April 30, 2009

Chocolate covered shortbread Joe Go's!

Joe Go's go great with our Mexican Viennese Decaf

2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. brewed Joe Greengo Mexican Viennese Decaf or regular
3 ounces semisweet chocolate or bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening

Preheat the oven to 350 degrees. In a medium-sized bowl, mix all the ingredients with your fingers until the dough is smooth and holds together.
2. Roll dough out to 1/2 inch and cut cookies with your favorite cutter, Then place them on a non-stick cookie sheet
3. Bake for 20 minutes, or until the edges begin to lightly brown.
4. Remove the shortbread from the oven and immediately , then transfer to a wire rack to cool thoroughly.

Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes until chocolate is set.

No comments:

Post a Comment