Real African Dishes: [MC-AllEthnic-Recipes] Turkish Coffee Shortbread Recipe

Saturday, August 11, 2012

[MC-AllEthnic-Recipes] Turkish Coffee Shortbread Recipe - 16g Carbohydrate; trace Dietary Fiber

Watch the baking time carefully on this. Because of the coffee in the shortbread its hard to tell when its "golden". I pulled mine out at 15 mins.

I used Spenda. The shortbread was a little grainy.

* Exported from MasterCook *

Turkish Coffee Shortbread Recipe

Recipe By :The Blue Bottle Craft of Coffee by Caitlin Williams Freeman
Serving Size : 20 Preparation Time :0:00
Categories : LowerCarbs LowFat (Less than 10%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- at room temperature
1 cup powdered sugar -- sifted
1 tablespoon finely ground coffee -- [Turkish coffee]
1 1/4 teaspoon kosher salt
1/4 teaspoon ground green cardamom
2 cups all-purpose flour -- sifted
To brush and glaze: -- olive oil (optional)

In the bowl of a stand mixer fitted with the paddle attachment, beat the
butter on low speed until smooth, 1 to 2 minutes. Add the sugar, coffee,
salt, and cardamom and mix on low speed until well combined. Scrape down
the sides of the bowl, and then mix on medium speed until the texture is
lighter in color and resembles mayonnaise, 4 to 5 minutes.

Scrape down the sides of the bowl, and then add the flour. Mix on low
speed just until uniform in texture. Scrape down the sides of the bowl and
mix on low speed for 1 minute.

Gather the dough into a ball, transfer to a piece of plastic wrap, cover
with a second piece of plastic wrap, and flatten to form a rectangle
measuring 7 by 10 inches and about 1/2 inch thick. Wrap tightly and
refrigerate for at least 3 hours and up to 5 days.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Cut the dough into small rectangles measuring 1 by 2 inches, and place the
cookies on the lined baking sheet, spacing them at least 1 inch apart.

Bake for about 18 minutes, until golden around the edges, rotating the pan
midway through the baking time. Brush the tops with olive oil immediately
out of the oven.

Makes 20 shortbread cookies

Prep Time: 20 minutes plus 3 hours for refrigeration
Cooking Time: 18 minutes

AuthorNote: When tasked to come up with a cookie featuring coffee, I had
the idea to modify our very popular Rosemary and Olive Oil Shortbread,
using the flavor profile of a traditional Turkish coffee. Still extra
buttery with the perfect shortbread texture, I've kept the salt level a
little high, added finely ground coffee and just a touch of cardamom. A
generous brushing of olive oil when just out of the oven gives the cookie
an extra kick of flavor, a nice sheen, and an extra rich texture.

Cuisine:
"Turkish"
Source:
"Foodrepublic dot com"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 151 Calories; 9g Fat (55.2%
calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber;
25mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 2758 0 253 0 0