Chocolate Espresso Cookies Martha Stewart

Chocolate Espresso Cookies From Martha Stewart

WEBJun 1, 2006 · Cover and chill for 2 hours or until ready to bake. When ready to bake, preheat oven to 325 and line 2 baking sheets with parchment …

1. Whisk together flour, cocoa powder, salt, and baking soda; set aside.
2. In a small bowl or custard cup, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
3. In a large mixing bowl, using an electric mixer, cream butter and sugars together on medium speed until light and fluffy. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula.
4. Stirring with a large spoon, add the flour mixture gradually stirring until fully blended. If you are using a stand mixer or a hand held mixer with a very low speed setting, you can use that.

Preview

See Also:

Show details

Espresso Shortbread Cookies Recipe Martha Stewart

WEBMay 6, 2020 · Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until …

1. 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.
2. 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.
3. 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.
4. Heat oven to 325 degrees. Bake until firm, about 20 minutes.

Preview

See Also:

Show details

ChocolateEspresso Wafers Recipe Martha Stewart

WEBJun 12, 2017 · Reduce speed to low. Gradually mix in flour mixture. Divide dough in half. Place each half on a piece of parchment paper, and …

Rating: 5/5(1)
1. Sift flour, cocoa powder, espresso, and salt into a bowl; set aside. Put butter, sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Reduce speed to low. Gradually mix in flour mixture.
2. Divide dough in half. Place each half on a piece of parchment paper, and shape dough into rough logs. Fold parchment over dough; using a ruler, roll and press into a tight log. Wrap in parchment. Chill in freezer until hard, about 30 minutes (up to 2 weeks).
3. Preheat oven to 350. Unwrap logs; cut into 1/8-inch-thick rounds, and space 1 1/2 inches apart on parchment-lined baking sheets. Bake until firm, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely.

Preview

See Also:

Show details