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ÜberFAST Mexican-ish Mocha Shortbread

This recipe is for when speed is essential. Think of it as the quickie cookie for a pre-quickie. The speed date of cookies, or the cookie that will be ready when your quickie has finished.



ÜberFAST Mexican-ish Mocha Shortbread

Preheat oven to 350F /180C

1 ¼ flour                                 ½ cup confectioner’s (icing) sugar

2 tsp instant coffee                 1 cup softened butter

½ tsp vanilla                           ¼ tsp cinnamon (the ish bit that makes them Mexican)

1 ½ tsp cocoa powder

Cream butter sugar and beat until light and creamy. Mix flour, sugar cocoa and coffee.  Blend into butter mixture. Mix well. Press dough into an ungreased 9 inch square pan; prick dough with a fork. Bake 20 minutes or until firm.

Cut shortbread into squares. Cool 30 minutes before removing from pan.

Eat with an entire pot of freshly brewed coffee, while standing over the sink because you are in such a hurry for another.