CHEX Television - Newswatch @ 5:30 - Chocolate Shortbread with Mocha Glaze

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Chocolate Shortbread with Mocha Glaze

Ingredients:
2 oz bittersweet or semisweet, chopped
1-1/2 cups all-purpose flour
1/3 cup cornstarch
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup fruit powdered sugar (instant dissolving)

Mocha Glaze:
1/2 cup icing sugar
1/2 tsp unsweetened cocoa powder
2 to 3 tsp double-strength brewed coffee or brewed espresso

1. In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate, stirring until smooth. Let cool to room temperature, but still fluid.

2. In a bowl, sift together all-purpose flour, cornstarch, cocoa and salt.

3. In a large bowl, using an electric mixer, beat butter with sugar until fluffy. Beat in melted chocolate. Using a wooden spoon, stir in flour mixture until a soft dough forms. Divide dough into 3 pieces and shape into 2- by 1-inch (5 by 2.5 cm) rectangles or triangle logs, with 1-1/2-inch (4 cm) sides. Wrap in plastic and refrigerate until firm, about 1 hour or for up to 3 days.

4. Cut dough into 1/4-inch (0.5 cm) thick slices and place on parchment paper-lined baking sheets, at least 1 inch (2.5 cm) apart.

5. Bake in 300 ş F (150 şC) oven for about 20 minutes or until cookies are slightly puffed and edges are set. Let cool on pans on rack for 5 minutes. Transfer to racks to cool completely.

6. Mocha Glaze: In a bowl, whisk together icing sugar and cocoa. Gradually whisk in coffee, just until thin enough to drizzle. Drizzle over cookies, adding a little more coffee if necessary if it gets too thick. Let set until dry.

Makes about 4 dozen cookies.

Store in a cookie tin at room temperature for up to 1 week or freeze for up to 3 months. (for best results, add glaze just before serving).