Mocha-Malt Shortbread Cookies

Mocha-Malt Shortbread Cookies
Makes:
20 cookies
Prep Time:
15
minutes
Total Time:
42
minutes

Amy Tong created this unique recipe for the Nestlé Kitchens Holiday Cookie Contest. Adding Nescafé Tasters Choice accentuates the malty cocoa flavor creating a delightful twist to the traditional shortbread cookie.

For all top ten finalists in the cookie contest head to the Nestlé Kitchens blog.

In this recipe:



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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/4 cup OVALTINE Classic Malt Mix
  • 3 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • Pinch of kosher salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions:

PREHEAT oven to 350° F. Line baking sheets with parchment paper or use a silicone non-stick mat.

SIFT flour, baking cocoa, Ovaltine, coffee granules and salt into large bowl; stir well.

BEAT butter, confectioners’ sugar and vanilla extract in large mixer bowl until light and fluffy. Turn mixer to low; gradually beat in flour mixture, scraping down the sides of the bowl if necessary.

ROLL 2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining dough, spacing two inches apart on baking sheets. Using a dinner fork, press tines into dough.

BAKE for 12 to 15 minutes or until just firm to the touch. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

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Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Mocha-Malt Shortbread Cookies

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
    • 1/4 cup OVALTINE Classic Malt Mix
    • 3 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
    • Pinch of kosher salt
    • 1 cup unsalted butter, at room temperature
    • 3/4 cup confectioners' sugar
    • 1 teaspoon pure vanilla extract

     

    Directions

    PREHEAT oven to 350° F. Line baking sheets with parchment paper or use a silicone non-stick mat.

    SIFT flour, baking cocoa, Ovaltine, coffee granules and salt into large bowl; stir well.

    BEAT butter, confectioners’ sugar and vanilla extract in large mixer bowl until light and fluffy. Turn mixer to low; gradually beat in flour mixture, scraping down the sides of the bowl if necessary.

    ROLL 2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining dough, spacing two inches apart on baking sheets. Using a dinner fork, press tines into dough.

    BAKE for 12 to 15 minutes or until just firm to the touch. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

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