Best Mocha Cinnamon Shortbread Squares Recipes

Mocha Shortbread image

Provided by Martha Stewart

Time 2h15m

Yield Makes 4 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1 tablespoon instant espresso powder
1/2 cup cacao nibs

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 Cinnamon Shortbread Squares image

Yield Makes 9 shortbread squares

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, softened
1/2 cup plus 2 tablespoons confectioners' sugar
1 cup all-purpose flour
1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

Steps:

Preheat oven to 350°F. and butter an 8-inch-square baking pan.
In a bowl with an electric mixer beat butter with sugar until light and fluffy. In another bowl whisk together flour, espresso powder, cocoa powder, salt, and cinnamon. Beat flour mixture into butter mixture until just combined.
On a lightly floured surface knead dough about 5 times, or until it just comes together. Press dough evenly into prepared and bake in middle of oven 35 to 45 minutes, or until browned lightly and just firm.
Cool shortbread in pan on a rack 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut into 9 squares. Cool shortbread completely on a rack set over a sheet of wax paper.
In a metal bowl set over a pan of barely simmering water melt chocolate, stirring, and cool slightly. Drizzle chocolate decoratively over shortbread and let stand until chocolate is hardened.