February 04, 2015
"Found this recipe while browsing through my HGTV Newsletter. It was created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's EXTRA VIRGIN. I'm a coffee fanatic & the idea of a coffee shortbread got my attention. Given that both coffee & shortbread cookies are esp favored in Austria, I decided to submit this recipe for play in that region for CQ #4. Enjoy!"
- Serving Size: 1 (74 g)
- Calories 263.4
- Total Fat - 15.9 g
- Saturated Fat - 9.9 g
- Cholesterol - 40.7 mg
- Sodium - 142.9 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 1.2 g
- Sugars - 11.3 g
- Protein - 2.7 g
- Calcium - 23.3 mg
- Iron - 0.4 mg
- Vitamin C - 8 mg
- Thiamin - 0 mg
Preheat oven to 300F.
In a medium-size bowl, mix together flour, coffee, orange zest & salt.
On a cutting board, slice vanilla pod & remove its beans.
In standing mixer at medium speed, melt together butter, sugar & vanilla beans until a soft, smooth cream is formed.
Reduce speed & slowly add flour & coffee mixture until all ingredients are evenly distributed. Make sure not to overwork dough during this step.
Line baking pan tightly w/aluminum foil & pour dough inside. Use a soft spatula dipped in cold water to spread dough evenly.
Place pan in refrigerator to rest for 30 min.
Remove from refrigerator & place pan on oven's middle rack & bake for 50 min.
Remove from oven & let rest for about 10 min.
Using a knife or pizza slicer, cut into bite-size squares & move pieces onto a baking sheet, making sure that cookies do not touch each other. Bake again at 300F for 10 min.
Remove from oven, allow to cool, then garnish w/powdered sugar & serve.
Tips & Variations
- 9" x 6" baking pan
- Standing kitchen mixer w/paddle attachment
- Aluminum foil