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Mocha Viennese Shortbread


  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1/2 cup sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour (unsifted)
  • 1/4 teaspoon baking powder
  • 2/3 cup unsifted confectioners' sugar
  • 1 teaspoon instant coffee dissolved in 1 teaspoon water
  • 6 ounces coating chocolate or semisweet chocolate chips


  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

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