Saturday, May 21, 2011

Coffee and Cocoa--both are BEANS, so it must be healthy, right?



Yesterday was a beautiful Spring day--temperature in the mid-60's, sunny, clear skies...........and I was stuck inside with work. Today my desk is clear and, guess what? It's cold, gloomy, gray, and rainy. How depressing!! I guess I should work on my coping skills. I should thumb my nose at the gloom and go out for an invigorating walk. I should. But I'd rather bake cookies!

I found this recipe on the http://www.myrecipes.com/ website. It was originally published by Southern Living in 2004. Chocolate, coffee, butter, sugar--hmmm, let's see, that's beans, dairy, and fruit right?  I'm sure these are good for me and will make me feel so much better. And I think you'll like them too!

Mocha-Chocolate Shortbread

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 teaspoons instant coffee granules
  • 2/3 cup butter or margarine, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate morsels, divided
  • Vanilla or coffee ice cream (optional)

Preparation

Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate morsels.

Press dough into an ungreased 9-inch square pan; prick dough with a fork.

Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing. Serve with ice cream, if desired.

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