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Mocha Macadamia Shortbread

Source of Recipe


From "The Art of the Cookie" by Jann Johnson






List of Ingredients



• -- Shortbread --
  
• 1 (3-1/2-ounce) jar salted macadamia nuts
  
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
  
• 2/3 cup granulated sugar
  
• 1/2 tsp vanilla extract
  
• 2-1/4 cups flour
  
• .
  
• -- Mocha Icing --
  
• 1 Tbsp instant coffee granules, or 2 tsp instant espresso powder
  
• 3 Tbsp boiling water
  
• 4 Tbsp unsalted butter, melted
  
• 1-3/4 cups powdered sugar, sifted
  
• 1 tsp vanilla extract
  






Instructions



1. To prepare the shortbread: Grind the nuts in a grinder or blender. Set aside. In a medium bowl, with an electric mixer set on low speed, beat the butter and sugar together; add the vanilla and nuts, beating just to blend. Slowly add the flour and mix well.
   
   
2. Divide the dough in half and shape each half into a log about 10 inches long. Wrap separately in wax paper and place on a baking sheet. Refrigerate several hours or overnight.
   
   
3. Preheat the oven to 350 degrees (F).
   
   
4. With a long, sharp knife, cut the dough into 1/3-inch-thick slices. Place on ungreased baking sheets about 1 inch apart. Bake about 10 minutes, until just beginning to color around the edges. Cool on the baking sheet a few minutes before transferring to racks. (The cookies will be iced while still warm.)
   
   
5. To prepare the mocha icing: Dissolve the coffee in the boiling water. Whisk in the melted butter, powdered sugar and vanilla, mixing until smooth. Spoon about 1 teaspoon of the icing onto each warm cookie and spread with the back of a spoon. Or dip a fork (or clean fingers) into the icing and drizzle back and forth over the cookies. Cool completely and store in an airtight container. (Well-wrapped cookies can be frozen.)
   
   Makes about 50 cookies.