Cocoa and coffee give this classic recipe a delectable update. These go wonderful with tea, coffee or a scoop of ice cream!
1 1/2 cups all-purpose flour
2 tablespoons baking cocoa
4 tablespoons instant coffee
1 teaspoon vanilla extract
3/4 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons granulated sugar
Preheat oven to 300°F.
Combine flour and cocoa in a large bowl. Set aside.
In a separate bowl, combine instant coffee and vanilla extract. Stir until coffee is dissolved.
Add butter, sugar and salt; beat until combined.
Add flour mixture; mix just until incorporated.
Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan.
Bake for 55 to 60 minutes or until firm.
Sprinkle with 2 teaspoons sugar.
Cool in pan on wire rack for 5 to 10 minutes; cut into wedges.
Makes 16 wedges.
1 1/2 cups all-purpose flour
2 tablespoons baking cocoa
4 tablespoons instant coffee
1 teaspoon vanilla extract
3/4 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons granulated sugar
Preheat oven to 300°F.
Combine flour and cocoa in a large bowl. Set aside.
In a separate bowl, combine instant coffee and vanilla extract. Stir until coffee is dissolved.
Add butter, sugar and salt; beat until combined.
Add flour mixture; mix just until incorporated.
Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan.
Bake for 55 to 60 minutes or until firm.
Sprinkle with 2 teaspoons sugar.
Cool in pan on wire rack for 5 to 10 minutes; cut into wedges.
Makes 16 wedges.
