Best 4 Bonnies Famous Mocha Shortbread Recipes

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In the realm of delectable treats, Bonnie's Famous Mocha Shortbread stands as a culinary masterpiece, captivating taste buds with its delightful fusion of rich, bittersweet mocha and the quintessential buttery goodness of classic shortbread. This exquisite confection has garnered widespread acclaim for its perfect balance of flavors and textures, making it a sought-after indulgence for both casual dessert enthusiasts and discerning connoisseurs alike. Whether you're seeking a decadent addition to your next social gathering, a thoughtful homemade gift, or simply a sweet treat to satisfy your cravings, Bonnie's Famous Mocha Shortbread promises an unforgettable culinary experience that will leave you yearning for more.

Here are our top 4 tried and tested recipes!

MOCHA SHORTBREAD



Mocha Shortbread image

Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 4 dozen

Number Of Ingredients 8

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1 tablespoon instant espresso powder
1/2 cup cacao nibs

Steps:

  • Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
  • Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
  • Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
  • Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

MOCHA SHORTBREAD



Mocha Shortbread image

For an added touch of sweetness, serve these crispy wedges with ice cream and B.G. Saelhof's strawberry sauce (recipe in recipe finder). "They taste great all by themselves, too," advises Carolyn Van Boening of Blue Springs, Nebraska. "I've taken the shortbread to community get-togethers and given some as gifts. Everyone seems to love the mocha flavor."-Carolyn Van Boening, Blue Springs, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 5

1-1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking cocoa
1 teaspoon instant coffee granules, finely crushed
1/2 cup cold butter

Steps:

  • Preheat oven to 325°. In a bowl, mix flour, sugar, cocoa and coffee; cut in butter until mixture resembles fine crumbs. Gather into a ball; knead 2 minutes. , On an ungreased baking sheet, pat dough into a 7-1/2-in. circle. Cut into 16 wedges, but do not separate. Prick each wedge several times with a fork. Bake 25-30 minutes. , Remove from oven; recut into wedges. Cool 5 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts :

MOCHA OR CHOCOLATE SHORTBREAD



Mocha or Chocolate Shortbread image

The original recipe was for mocha shortbread (from a mini book called Elinor Klivans Cookies) As I was giving some to other people, I used chocolate instead as I thought it would be a safer bet. So I subsituted the instant coffee for good quality cocoa powder. As I was mixing it all by hand I dissolved the cocoa in hot water so it was easier to cream with the butter! The recipe is for shortbread fingers but I also made some xmas shapes. When the shapes came out they had lost the definition so I scraped off some edges with a serated knife to get a better shape. I doubled up the recipe but didn't need to double up the melted chocolate as it was plenty. I think I'll make these next year too!

Provided by Karen Pea

Categories     Dessert

Time 1h

Yield 30-40 cookies

Number Of Ingredients 9

7 ounces plain flour
1 ounce cornflour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces softened unsalted butter
1 tablespoon instant coffee granules, dissolved in
2 teaspoons water
5 ounces icing sugar
8 ounces good quality chocolate (melted)

Steps:

  • Preheat oven to 150°C / 300°F / Gas mark 2.
  • Sift flour, cornflour, baking powder and salt together then set aside.
  • Cream the butter and the dissolved coffee.
  • Add the icing sugar and beat until smooth.
  • Add the flour mixture and mix until a dough forms.
  • Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
  • Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
  • Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
  • Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
  • Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
  • Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
  • Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
  • Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).

Nutrition Facts : Calories 138.2, Fat 10.2, SaturatedFat 6.3, Cholesterol 16.3, Sodium 28.4, Carbohydrate 12.8, Fiber 1.5, Sugar 4.7, Protein 1.8

MOCHA SHORTBREAD



Mocha Shortbread image

Categories     Cookies     Coffee     Chocolate     Bake     Christmas     Winter     Edible Gift     Bon Appétit

Yield Makes 2 dozen

Number Of Ingredients 9

1 1/4 cups all purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
3/4 teaspoon instant espresso powder or instant coffee powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add dry ingredients and beat until well blended.
  • Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round into 8 wedges. Press fork tines around edge of each to make notched design. Bake shortbread 12 minutes. Reverse sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets on racks. Cut shortbread into wedges along marked lines. Transfer wedges to work surface.
  • Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.
  • Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand until chocolate sets, about 1 hour. (Can be made 2 days ahead. Store airtight in single layers between sheets of waxed paper.)

Tips:

  • Soften the butter: Make sure the butter is at room temperature before you start mixing it with the other ingredients. This will help to create a smooth and creamy dough.
  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the flavor of your shortbread. Choose a good-quality dark chocolate or semisweet chocolate.
  • Chill the dough before baking: Chilling the dough before baking will help to prevent it from spreading too much in the oven. This will result in a more evenly baked shortbread.
  • Bake the shortbread until the edges are just starting to brown: Overbaking the shortbread will make it dry and crumbly. Keep a close eye on it in the oven and take it out as soon as the edges start to brown.
  • Let the shortbread cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Bonnie's Famous Mocha Shortbread Cookies are a delicious and easy-to-make treat. They're perfect for any occasion, whether you're hosting a party or just looking for a sweet snack. With their rich mocha flavor and creamy frosting, these shortbread cookies are sure to be a hit with everyone who tries them.

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