My all time favorite cookie is a good shortbread. Don’t get me wrong, I like a good chocolate chip, but there’s just something about shortbreads that make me lose all self control. They are so buttery and delicious and really healthy for you. Okay, maybe not healthy but they are delicious.
My recipe today features a shortbread cookie infused with espresso and hazelnuts with a light drizzle of chocolate. These are perfect for your Christmas cookie platter or for any time of the year with a cup of coffee.
I teamed up with Bob’s Red Mill today to make these delicious shortbreads using their Organic Whole Wheat Pastry Flour. If you’re wondering ‘why whole wheat’ and/or ‘why pastry flour’, Bob’s Red Mill offers up a great explanation, “Whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lowerprotein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods. Our Organic Whole Wheat Pastry Flour is a good source of dietary fiber and minerals including magnesium and phosphorus, and provides 4 grams of protein per serving.” There’s your fun fact of the day!
And you’re in luck for stopping by today because Bob’s Red Mill is offering up a great prize package to one lucky ready! You’ll receive a bag of their Organic Whole Wheat Pastry Flour, White All Purpose Flour and a $50 gift card to shop in their online store! They make a lot of delicious cereals, granolas and grains. Good luck!
- Â¾ cup Bob’s Red Mill Organic Whole Wheat Pastry Flour
- Â¼ cup confectioner’s sugar
- Â½ cup finely ground hazelnuts (Bob’s Red Mill makes a Hazelnut Meal/Flour)
- Â½ teaspoon vanilla extract
- 1 tablespoon instant espresso dissolved in 1 Tbsp boiling water and cooled
- Â½ cup, 1 stick, unsalted butter, room temperature
- 1Â½ cups milk chocolate chips (for drizzling)
- In the bowl of a stand mixer or food processor (you can also use a hand mixer, or your hands) mix together the flour, sugar and hazelnuts.
- Add the softened butter, vanilla and cooled espresso and mix until the dough comes together.
- Turn out onto waxed or parchment paper and form into an 8â³ log.
- Wrap the log in the paper and twist the ends, smoothing the shape as you go.
- Chill for at least an hour, or overnight.
- Pre-heat the oven to 325, and line and baking sheet with parchment.
- Slice the dough into â to Â½ inch slices.
- Bake in the center of the oven for about 12 minutes.
- Cool on the pan briefly before finishing on a rack.
- When the cookies are completely cool, melt the chocolate for about a minute in the microwave stirring until completely smooth, then drizzle or dunk the shortbread. You can just dust them with powdered sugar if you don’t want to use the chocolate.