Ingredients for Chocolate Dip Cappuccino Shortbread
- 1 teaspoon instant espresso powder
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Flour
- Cornstarch
- Semisweet Chocolate
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How to Make Chocolate Dip Cappuccino Shortbread
- In a small bowl, grind 1 teaspoon of instant espresso powder finely using the back of a spoon.
- In a mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon of pure vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Shape the dough into small bean shapes (approximately 2 inches long). Lightly score the back of each cookie with a butter knife.
- Bake on ungreased baking sheets at 325°F (160°C) for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on a wire rack.
- Melt your favorite chocolate (about 6 ounces). Dip one end of each cooled cookie into the melted chocolate.
- Place the dipped cookies on a wax paper-lined baking sheet. Refrigerate for about 5 minutes to allow the chocolate to set.
- Enjoy your delicious Cappuccino Shortbread cookies!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
21g
Carbs
3g
