Print Recipe

Mocha Viennese Shortbread

Ingredients



Instructions

  1. In a medium bowl, cream 1 cup of the butter with the 1/2 cup sifted confectioners' sugar and the vanilla extract until fluffy.
  2. In another bowl, stir together the flour and baking powder with a whisk until thoroughly mixed. Stir the flour mixture into the creamed mixture.
  3. Using a cookie press and a medium star No. 32 tip (or a pastry bag with a star tip, or a plastic bag with one tiny bit of a corner snipped off), make dough strips 3 inches long on an ungreased baking sheet. Place strips 1 inch apart.
  4. Bake about 7 minutes, or until very lightly browned around the edges. Cool.
  5. Meanwhile, mix remaining 2 tablespoons butter with the 2/3 cup unsifted confectioners' sugar and the instant coffee mixture. Beat until creamy.
  6. When cookies are cool, spread a small amount on the flat side of one cookie and cover with the flat side of another cookie, making a sandwich. Repeat until all cookies are used. Melt coating chocolate or chocolate chips. Dip about one-half inch of both ends of each cookie in the chocolate, and place on atray lined with wax paper.
  7. Chill until chocolate is firm.
  8. Store in a tightly sealed container.


Makes about 2 dozen cookies


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.