Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, June 20, 2013

It's Coffee . . . It's Chocolate . . . It's At A Snail's Pace!



It's Chocolate . . . . It's Coffee
All in one cookie!


And not one snail . . . .


But a small herd . . . 
Some will be sampled . . . 


While others will go home with guests

For Sunday at life+style is a Slow Foods SEK Event
A Chocolate and Coffee tasting
And although there is chocolate and coffee in the cookies
There will also be local chocolate and coffee to taste.

Askinosie chocolates from Springfield, Missouri
Spice Merchant Coffee from Wichita, Kansas

It's this Sunday, June 23
at 4 p.m.
at life+style

Tickets are advance purchase only and they're only $8.00 per person
It's an event sponsored by Slow Foods SEK (where all the details are))

The snails (the logo of Slow Foods) are made from an old recipe of mine.
It's a shortbread but it's espresso shortbread and then it's dipped in chocolate --
guilty pleasure!!!!
They're a good cookie and I usually cut them out in hearts and then dip half in chocolate. 
  But you could do rectangles or circles or another fun cutter (like a coffee cup or coffee pot!)

CHOCOLATE DIPPED ESPRESSO SHORTBREAD

For the cookies:

1 c. cold unsalted butter, cut into 1/2 inch pieces
1/2 c. sugar
1/8 t. salt
2 1/4 c. flour
2 T. finely ground espresso beans

For the Dipping Chocolate:
9 ounces semisweet chocolate, chopped
1 T. vegetable shortening

Line two baking sheets with parchment or silicone mats.    Combine butter, sugar and salt in a stand mixer bowl (use the paddle attachment).   Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1 to 2 minutes.    Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just pulled together, about 3 minutes; don't over mix.    Roll on a lightly floured board to about 1/4 inch thick.    Cut into bars or squares with a sharp knife, or using cookie cutters, cut out shapes as close to one another as possible.     Re-roll scrapes as needed.   If the dough becomes sticky, refrigerate it briefly.    Arrange the cookies on the baking sheets and refrigerate until chilled, at least 20 minutes.    Position oven racks in upper and lower thirds of oven and heat oven to 300 degrees.   Bake until the tops look dry and the color has darkened just slightly -- about 20 minutes.    Cool completely.

Set a sheet of parchment or waxed paper on a work surface.    Put the chocolate and shortening in a small heatproof bowl and set over a pan of simmering water.    Melt the chocolate, stirring, until it's smooth and warm.    (Don't let it get hot).    Dip half of each cookie into the chocolate.    Set the cookies on the parchment and let the chocolate set up at room temperature, about 2 hours.


It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.



4 comments:

sandy said...

Oh my goodness! Those look so yummy! And with my favorites: coffee and chocolate! Thanks for the recipe!

Southerncook said...

Your little herd looks amazing. Love the idea of a coffee cup cutter. Like the way this recipe reads as well. Oh Martha, I wish I could harness your energy, you are an inspiration.

Carolyn

Pat Cantwell said...

Martha,
"Mr. Ed" and I love the flavored teas at Spice Merchant, but haven't tried any coffees! We will certainly look the coffees over for a few samples next visit!!!
Your chocolate snails are adorable!!!
Fondly,
Pat

Kansas_Kate said...

These were as delicious as they were cute. Thank you so much for your contribution to the Slow Food SEK event.