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| These buttery, melt-in-your mouth Mocha Shortbreads are dressed for the holidayswith their pretty ribbons and bows made with melted white chocolate. This iswhen you can have some fun with your cookie decorating, so get as creative asyou like with your piping bag. I love to give these cookies as gifts at Christmas. In 1995 Cindy Brooks wrote a baking book called "Cindy's Itty Bitty Baking Book" which, as the name implies, is where everything is made in miniature. As soon as I saw her recipe for Mocha Shortbreads that looked like small presents, I just had to make them. Now, shortbreads, by definition, have a buttery flavor and a creamy smooth texture. But these cookies also have a delicious mocha flavor which comesfrom adding unsweetened cocoa powder, instant espresso powder, and a nice doseof pure vanilla extract. Now, as I have said before, a shortbread will onlytaste as good as the ingredients you use. So use the best butter you can afford and make sure the vanilla extract is labeled "pure". While you could use regular unsweetened cocoa powder in this recipe, I prefer the mild delicate flavor of Dutch processed. The melt-in-your mouth texture of these shortbreads comes from adding a little cornstarch to the batter. (Rice flour could be used instead of the cornstarch.) Since it is always difficult to know when a chocolate cookie is fully baked, watch these shortbread carefully as they are done when the edges are dry but the center still looks a little wet (a toothpick inserted in the center comes out just clean). | |||||||||||||||||||||||||||||||
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