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Shortbread Bites with Bittersweet Chocolate Glaze
Serves: 80 | Prep time:
Cookies so drenched in chocolaty flavor beg for a cup of hot coffee for balance. The perfect partner for these shortbread bites is Melitta Classic coffee.
1 cup butter, softened
1 cup sugar
1 1/4 cups all purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
Bittersweet Chocolate Glaze:
1/2 cup bittersweet chocolate chips
1 tablespoon butter
In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Scrape the bowl often.
Add the eggs and mix at high speed again for 2 minutes to blend. Gently stir in the flour, lemon juice, almond extract and vanilla. Mix for 1 minute to incorporate the ingredients.
Preheat the oven to 300°F. Press the dough into an ungreased 9-inch x 13-inch baking pan. Using a sharp knife, score the dough into squares, 10 across horizontally and 8 across vertically.
Bake for 25 to 30 minutes, until lightly golden brown. Do not over bake the shortbread. Using a sharp knife, immediately cut through the previous scoring to separate the bars.
To glaze the shortbread, place the chocolate chips and the butter in a sealable plastic bag and close tightly. Place the bag in a bowl of hot, but not boiling, water. Knead the bag until the chocolate and butter are melted. Snip a very small opening in the corner of the bag and pipe a thin swirl of the glaze on top of each square.