Chocolate-Dipped Espresso Shortbread Cookies

espresso shortbread - trust in kim

This recipe comes from the Absolutely Chocolate cookbook by Fine Cooking, which I discovered from an episode of Anna and Kristina’s Grocery Bag.   I love this show – they choose a cookbook, make a bunch of recipes (often not very successfully), and then invite a chef to judge their work.  Anyways, this was one of the big hits from the episode about this cookbook.  So I took the book out of the library and made the recipe. Love It!

I made the cookies into hearts, just like the recipe suggested, but of course you can make circles or any other shape your heart desires.

What you need:

  • 1 cup cold unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 & 1/4 cups flour
  • 2 tablespoons finely ground espresso beans (you could just go to the grocery store or coffee shop and get enough freshly ground beans for the recipe)
  • 9 oz semi-sweet chocolate, chopped
  • 1 tablespoon vegetable oil (I used coconut oil)

What you do:

  1. Combine the butter, sugar and salt in a large bowl and mix with an electric mixer for 1-2 minutes.
  2. Add the flour and espresso and mix with a wooden spoon for about 3 minutes, until the mixture just starts to come together.
  3. Roll the dough out on a lightly floured surface to about 1/4 inch thickness.  Use a cookie cutter to form the cookies, then place them on a parchment-lined pan.  Refrigerate for about 20 minutes.
  4. Meanwhile, heat the oven to 300F.  After the cookies have been refrigerated, bake them for about 35-40 minutes, or until they have become lightly golden brown.  Place the baked cookies on a wire rack to cool.
  5. Heat the chocolate and oil in the top of a double boiler; I just put a bowl on top of a pot that has a little water in it, then heat that on the stove to melt the chocolate.  When the chocolate has melted, dip each cookie in the chocolate, scraping the bottom of the cookie lightly on the edge of the chocolate bowl to get a little of the extra chocolate off.  Cool the cookies on a parchment or wax-paper lined pan.
  6. Allow the chocolate to set for at least 2 hours.  Store the cookies in an airtight container with a sheet of parchment or wax paper between each cookie so they don’t stick together.

chocolate dipped espresso shortbread - trust in kim

espresso shortbread - trust in kim

Lemon Sables – French Sugar Cookies

lemon sables - trust in kim


Mmm, these pretty little lemony cookies have a nice crispy bite to them, almost like a shortbread.  I usually look for cookie recipes that have some chocolate in them, but this is a nice fresh change from my usual, and they go great with a cup of tea.   I made them for a dessert to bring to a friend’s place, and they were a hit.  They are small enough to have just a little sweet bite after dinner, but those who wanted more sweet bites could have a few.

I got this recipe from Clotilde Dusoulier’s fabulous Chocolate and Zucchini cookbook.

What you need:

1 lemon

1 cup plus 2 tablespoons all-purpose flour

1/3 cup sugar

1 teaspoon fleur de sel or kosher salt

7 tablespoons/ 3.5 ounces cold unsalted butter, diced

1 large egg yolk

1 cup icing sugar

What you do:

1. Zest about one tablespoon of lemon peel, making sure to only use the yellow skin, not the bitter white part underneath.

2. Rub the lemon zest into the sugar, then stir in the flour and salt.

3. Add the butter and mix it into the dry ingredients using a pastry blender or cool hands (if your hands are too hot they will melt the butter) until it looks like very coarse sand.  Add the egg yolk and stir with a fork until combined, and then knead the dough until it comes together. If you need to, you can add a little ice-cold water, one teaspoons at a time to help bring it together.

4. Divide the dough into two parts, then form it into logs about 3-4 cm in diameter.  Wrap the logs in plastic wrap and place in the freezer for 1/2 hour.

5. Preheat the oven to 350F and line a baking sheet with parchment paper. Take one of the logs out of the freezer and slice about 1cm thick using a very sharp serrated knife.

6. Place the disks on the baking sheet, leaving a few centimeters’ space between them.  Bake for about 12 minutes, or until lightly golden on the edges.  Cool the cookies on a wire rack. You can bake both logs, or save one for baking fresh another time.  While these cookies do keep for a few days, they are best on days one and two.

7. Once the cookies are completely cool you can make the glaze by squeezing the lemons to get 3 tablespoons of juice.  Add the juice to a bowl with the icing sugar and whisk it until there are no lumps.  Glaze the cookies using a pastry brush or a teaspoon.  Let the glaze dry completely before serving.  Make sure to store them in an airtight container.

Triple Ginger Cookies

triple ginger cookies

If you love ginger, these are for you!  Even with three kinds of ginger, they aren’t overwhelming, and are a favourite of several of my friends.  They aren’t difficult to make, although you do need to plan ahead because you need to put them in the fridge for a few hours, or over night.

What you need:

3/4 cup butter, room temperature

1 cup brown sugar

1/4 cup molasses

1 large egg

2 & 1/4 cups flour

2 teaspoons ground ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 & 1/2 tablespoons grated ginger (I keep mine in the freezer)

1/2 cup finely chopped crystallized ginger

1/4 cup white sugar for dipping the cookies

What you do:

1. Cream the butter and sugar.

2. Beat in the molasses and egg,

3. Sift, then stir the flour, ground ginger, baking soda and salt into the batter.

4. Stir in the grated and crystallized ginger.

5. Refrigerate for about 2 hours, or overnight. If you have it in the fridge over night, take it out about 20 minutes before you want to roll them.

6. Form into balls with your hands, about 1 tablespoon each, and slightly flatten the ball.  Dip the tops of each cookie in the white sugar, then place it on a parchment-lined baking tray.

7. Bake for about 10 minutes at 350F.

Let them cool on a rack when they are done.  Store in an airtight container and put any in the freezer that you won’t be eating in the next few days, if you wish.