Best 5 Bonnies Famous Mocha Shortbread Recipes

MOCHA SHORTBREAD

Steps:

• Preheat oven to 325°. In a bowl, mix flour, sugar, cocoa and coffee; cut in butter until mixture resembles fine crumbs. Gather into a ball; knead 2 minutes. , On an ungreased baking sheet, pat dough into a 7-1/2-in. circle. Cut into 16 wedges, but do not separate. Prick each wedge several times with a fork. Bake 25-30 minutes. , Remove from oven; recut into wedges. Cool 5 minutes; remove from pan to a wire rack to cool completely.

MOCHA SHORTBREAD

Steps:

• Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
• Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
• Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

MOCHA SHORTBREAD WEDGES

Steps:

• Heat oven to 350 degrees. Sift together flour, cocoa, and salt. Stir in coffee, and set aside.
• Beat butter until smooth. Add sugar, and beat well. Add flour mixture, and beat until combined.
• Pat dough into an ungreased 8-inch round pan. Bake until firm, 20 to 25 minutes. Remove shortbread from oven, let sit for 5 minutes, then cut into wedges. Let cool completely. Sprinkle with confectioners' sugar before serving.

MOCHA SHORTBREAD

Steps:

• Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
• Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
• Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
• Beat in espresso mixture.
• Reduce speed to low and gradually beat in flour mixture.
• Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
• Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
• Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
• Cut through marks before serving.

BONNIE'S FAMOUS MOCHA SHORTBREAD

Steps:

• Spray shortbread mold with cooking spray. (If you don't have a mold, then a large cookie sheet with parchment paper, or a stoneware/pizza stone-type pan is good too.).
• Preheat oven to 325 degrees.
• Mix dry ingredients, fluffing with a fork to evenly distribute cocoa. Cut in butter until fine crumbs form.
• Gather into a ball and knead until smooth, usually about 10-15 "turns". Immediately press lightly into mold. For other types of pans, roll into a circle, like pie dough, and score into wedges.
• Bake at 325 degrees for 35 minutes or til the center is set. These come out very dark, so testing with a fingertip for center springy-ness is essential the first time or two you make these.
• These are the times for stoneware. You may need to adjust for metal pans.
• Cool 30 minutes and then carefully cut into wedges. Dust with powdered sugar if desired.