Espresso Shortbread Headstones Recipes

ESPRESSO SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
• Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
• Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

MARTHA STEWART'S ESPRESSO SHORTBREAD HEADSTONES

Steps:

• Whisk together flour, salt, and espresso in a large bowl; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 275 degrees. Photocopy the template on this page, and cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
• Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.

ESPRESSO, HAZELNUT & CHOCOLATE SHORTBREAD

Steps:

• Mix the espresso powder with 1 tsp hot water to form a paste (you'll think it isn't enough water but it is - don't add more otherwise it'll be too watery). Set aside.
• Beat the butter and sugar until soft and blended, then beat in the coffee mixture. Don't overbeat the mixture as you don't want to incorporate too much air. (If the coffee isn't completely incorporated, don't worry - it will be once you add the flours).
• Sift together the flours and add them to the butter in three lots, mixing in with a wooden spoon and, eventually, your hands. Bring together into a ball, then transfer to a lightly floured surface and quickly knead in the hazelnuts. Don't overdo this - you don't want the butter to get too warm. Press the dough into a circle, wrap it in cling film and put in the fridge for about 40 mins.
• Roll out the dough on a lightly floured surface to 0.75cm thick. Cut out circles about 6cm across with a biscuit cutter and put the circles on a non-stick baking sheet (or two baking sheets, depending on their size). Re-roll the dough as you need to, but try not to do this too often. Put the baking sheets in the coldest part of the fridge and leave them for about 45 mins. Heat oven to 160C/140C fan/gas 3.
• Bake the shortbread for 20 mins, or until the top is just firm when you press it with your index finger. Take out of the oven and leave on the baking sheets to cool for a while (it is very fragile when hot), then transfer to a wire rack to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water, then remove the bowl and leave to cool a little and rm up somewhat. Dip each piece of shortbread halfway in the melted chocolate, then put on a sheet of baking parchment. Sprinkle the toasted hazelnuts on the chocolate half and leave to set completely. Will keep for 4 days in an airtight tin.

ESPRESSO SHORTBREAD COOKIES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
• Heat oven to 325 degrees. Bake until firm, about 20 minutes.

ESPRESSO SHORTBREAD

Steps:

• Dissolve espresso powder in hot water. Prepare basic shortbread, adding espresso to creamed butter mixture along with vanilla extract before adding flour mixture. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds. Score a line down the middle of each with the back of a knife; refrigerate for 20 minutes. Bake until firm, about 20 minutes.

ESPRESSO-BEAN SHORTBREAD

Steps:

• Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
• In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add coffee mixture and ground espresso beans to butter mixture; beat to combine.
• In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.
• Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.
• Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.

ESPRESSO SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• First, cream the butter and sugar together until it's light and fluffy. Add vanilla extract and mix for about 30 seconds. Then add the flour and espresso powder and mix until dough is smooth, about 1 minute.
• Spray a 9"x9" pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press dough evenly into the espresso covered pan. Place pan into the top part of the oven and bake until shortbread is set, about 17 to 20 minutes. Remove from oven and let cool about 15 minutes.
• Using a sharp knife, score the top of the still warm short bread. Cut in 2" squares(or how you like). Run a butter knife around the edge of the pan and invert onto a cutting board. Give a sharp rap and the shortbread will release from the pan. Let it cool aobut 10 more minutes and slice along the scored lines. Enjoy!

GRAVEYARD CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.
• Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
• Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.