#FBLCookieExchange ~ Coffee and Chocolate Shortbread Cookies

The Food Blogger Love Cookie Exchange (#FBLCookieExchange) is a fantastic group to participate in - we raise some funds for some great charities (No Kid Hungry and RescuesforJoJo) and send and receive tasty treats! Our hosts are Sarah at Fantastical Sharing of Recipes and Allison with PinterTest Kitchen.

This year I decided to make a coffee shortbread with the addition of a chocolate dip / drizzle. I am a huge fan of shortbread, and I really loved this simple combination of flavored shortbread with the rich chocolate accent. These cookies were made for a cup of coffee! Take a look at all the delicious recipes shared today below! Bring on the Holiday baking!

Thank you Culinary Adventures with Cam for the Hallongrottor cookies (Swedish jam filled cookies), For the Love of Food for the divine Caramel Apple Cookies, and the Hint of Mint Cocoa Cookies from Chef Sara Elizabeth! What a fantastic exchange - I had a blast, and we so enjoyed these treats!!

Coffee and Chocolate Shortbread Cookies from Bren Did

Ingredients

Coffee Shortbread
1 1/4 cup all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant espresso granules
2/3 cup butter (softened)
1/2 teaspoon vanilla

Chocolate Glaze
1 cup (8 ounces) semisweet chocolate morsels
1 tsp coconut oil

Directions

1. In the bowl of a stand mixer, cream the butter and sugar together. Add in the vanilla. Then slowly add in the flour and espresso granules.
2. Cover and refrigerate the dough about 20 minutes to chill. 
3. Preheat oven to 325 degrees.
4. Place dough between sheets of parchment paper and roll out to a uniform thickness, approximately 1/2" (or slightly less) thick.
5. Use a small round cookie cutter, biscuit cutter, or glass and cut out cookie rounds.
6. Place on a silpat or parchment lined baking tray. Bake about 20 minutes, or until lightly golden brown. Cool 3 minutes on the baking tray before removing to a wire rack to finish cooling.
7. When cookies are cooled, place the chocolate chips and coconut oil in a microwave safe bowl and microwave in 20 second increments, stirring well between, until melted, silky, and smooth. Quickly dip the cookies, or use a spoon to spread chocolate over half the front of the cookies, then lay on parchment to cool. Alternatively, pour the melted chocolate into a Ziploc, snip just the very tip off the bag and pipe any pattern you desire onto the cookies (for less chocolate per cookie).
8. Allow chocolate to set before serving. 

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