The Dallas Morning News Central Market Holiday Cookie Contest 2018
THIRD PLACE, CLASSIC
Frosted Cold Brew Shortbread
Beth Pontaniec, McKinney
2/3 cup butter, room temperature
1/2 teaspoon vanilla extract
1 1/4 cups flour
1/2 cup powdered sugar
1 tablespoon instant coffee granules
Cold Brew Frosting (recipe follows)
2 ounces chocolate candy coating for drizzle (see Note)
Heat oven to 325 F.
In a mixing bowl, cream together butter and vanilla extract with an electric mixer. Slowly mix in flour, powdered sugar and coffee granules.
Place dough between two sheets of parchment paper dusted with flour. With a rolling pin, roll dough to 1/2-inch thickness. Remove paper and use a cookie cutter to cut into round circles. Place on baking sheets.
Bake for 15 minutes. Cool completely, and frost with Cold Brew Frosting. Melt chocolate candy coating in a double boiler or in a microwave, using short bursts of power and stirring in between. Drizzle melted chocolate over cookies for garnish.
Cold Brew Frosting: Whisk together 1 cup powdered sugar with 2 tablespoons cold brew coffee.
Note: Chocolate candy coating (almond bark) can be found in the baking aisle or baking-supply stores.
Makes 2 dozen cookies.
PER COOKIE: 111 calories, 6 g fat (4 g sat fat), 14 mg cholesterol, 14 g carbohydrates, 41 mg sodium, no fiber, 1 g protein, 9 g sugar
SOURCE: Beth Pontaniec, McKinney
