Chocolate-Dipped Turkish Coffee Shortbread Cookie Recipe Is Heavenly | Cookies

Turkish coffee shortbread cookies are buttery and delicious with a striking flavor combination of strong coffee and warm cardamom. Dipped in a yummy chocolate sauce, these shortbread cookies are to be relished and shared – especially during the holiday season!

This easy chocolate-dipped Turkish shortbread cookie batter is made with butter, sugar, flour, coffee and cardamom. The tender cookies are dipped into a simple two-ingredient chocolate sauce. The result is out of this world! If you make these cardamom and
coffee cookies a few days ahead of time, keep stored in a tin or airtight container.

Cuisine: Turkish

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: Makes about 48 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature.
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 2 tablespoons finely ground coffee, espresso or French roast (use less for a more subtle effect)
• 1 tablespoon ground cardamom (use less for a more subtle effect)

Chocolate 

• 8 ounces bittersweet chocolate chips (or bar chocolate, cut in small pieces)
• 1 teaspoon vegetable oil

Here’s how to make it: 

1. Put the butter, granulated sugar and salt into the bowl of a stand mixer. Mix until just combined (it doesn’t have to be completely smooth).
2. Mix in the flour, coffee and cardamom until the dough just comes together. Pull the dough together with your hands and set on a floured surface. Roll out to about 1/4-inch thick.
3. Cut out the cookies using your preferred cookie cutter (I used a 2-inch round cookie cutter). Transfer the cookies to a parchment paper-lined baking sheet.
4. Bake in a preheated 350-degree F oven for about 10 minutes. Let cool slightly before transferring to a cooling rack.
5. To make the chocolate coating, put the chocolate and vegetable oil in a small glass measuring cup and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir until melted. (I use a double boiler because you can control blending the chocolate with the oil, and also you can sprinkle in fine powdered sugar just to sweeten it a bit.)
6. Dip half of each cooled cookie in the chocolate. Let the excess drip off. Set the cookies down on parchment paper to harden.

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