Turkish Coffee Shortbread Cookies
User Reviews
3.9
Turkish Coffee Shortbread Cookies
Description
This recipe blends unsalted room temperature butter with sugar and salt before adding all-purpose flour, ground cardamom, and finely ground coffee to form a dough. Rolling out to approximately a quarter-inch thickness allows for even baking and the perfect shortbread crumb. Cutting the dough into rounds and baking at 350°F (175°C) yields cookies with a crisp exterior and tender interior.
The addition of cardamom and finely ground coffee infuses the dough with warm spice and subtle coffee bitterness without overwhelming sweetness. Chocolate coating the cooled cookies adds a smooth and slightly bitter complement to the buttery snacks. A small amount of vegetable oil incorporated into the melted chocolate helps create a glossy, smooth finish.
These cookies suit coffee lovers seeking a spiced shortbread treat. They pair well with tea or coffee as an afternoon snack or after-dinner accompaniment. Double-dipping can be used for a thicker chocolate layer if desired.
Ingredients
- 1 cup butter unsalted, at room temperature
- 2/3 cup sugar
- 1/4 tsp salt
- 2 1/4 cups all-purpose flour
- 2 Tbsp coffee finely ground; espresso or french roast; use less for subtle effect
- 1 Tbsp cardamom ground; use less for subtle effect
chocolate coating
- 8 oz bittersweet chocolate chips or bar chocolate cut in small pieces
- 1 tsp vegetable oil
Instructions
- Set oven to 350F
- Put the sugar in the bowl of a stand mixer and add the butter and salt. Mix together until combined. It doesn't have to be completely smooth.
- Mix in the flour, cardamom, and ground coffee until the dough just comes together.
- Pull the dough together with your hands and set on a floured surface. Roll out to about 1/4 inch.
- Cut out the cookies using your preferred cookie cutter, I used a 2" round.
- Transfer the cookies to a parchment lined baking sheet and bake for about 10 minutes.
- Let cool slightly before transferring to a cooling rack.
- To make the chocolate coating, put the chocolate and vegetable oil in a small Pyrex measuring cup and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir until melted.
- Dip half of each cooled cookie in the chocolate, and let the excess drip off. Set the cookies down on parchment paper to harden.
Notes
- Use unsalted butter at room temperature to ease dough mixing and achieve proper consistency.
- Mix thoroughly to avoid dry or crumbly patches before rolling out the dough.
- For a thicker chocolate coating, double dip the cookies after the first layer sets; additional chocolate will be needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 14mg | 1% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 118IU | 2% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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