What is Russia doing? This week, amid a continued drip of information connecting members of Donald Trump’s campaign to the Russian effort to release damaging information on Democratic presidential candidate Hillary Clinton, a Ukranian businessman with ties to Donald Trump died mysteriously. Democrats in the Senate are blocking Trump’s Supreme Court nominee, Neil Gorsuch, citing Trump’s investigation as cause for concern. Something weird is going on. If you’re like me and love a good ol’ fashion government conspiracy, the next few months are sure to be as good as any Bush-era kerfuffle (and there were a lot!).
In the coming months, we will likely get more loosely connected bombshells that drag our government, the country, and the economy into a swamp unlike anything we’ve seen before. While it all goes down, try whipping together this espresso shortbread recipe, loaded with cold brew and ground espresso beans. It’s a great way to fuel nights of frantically piecing together the mystery that is the U.S. government in 2017.
Espresso Shortbread
INGREDIENTS
- 1/2 cup burnt sugar bits (ingredients and instructions below)
- 1 cup sugar
- Softened butter, for greasing the rimmed sheet pan, plus 1 1/2 cups (24 tablespoons, 12 ounces) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons confectioners’ sugar
- 1 teaspoon salt
- 2 tablespoons cold-brew coffee (or fresh, strong espresso, cooled)
- 2 3/4 cups all-purpose flour
- 2 tablespoons very finely ground espresso
- Turbinado sugar, for garnish
DIRECTIONS
- Spray a 9 x 13-inch rimmed sheet pan with nonstick cooking spray.
- Pour the sugar into a heavy-bottomed skillet, and heat over medium-high heat. Mix the sugar continuously with a wooden spoon until it has completely melted (no visible granules) and is dark golden-brown. Do not burn the sugar. As you are stirring, break any sugar clumps apart with the wooden spoon.
- Pour the melted sugar onto the prepared rimmed sheet pan and, using a rubber spatula, spread it out evenly. Let the burnt sugar cool completely at room temperature.
- Once it has completely hardened, about 30 minutes, turn the hardened sugar out onto a cutting board.
- Using a knife or small hammer, crack the sugar into bits about 1/4-inch in size.
- Heavily butter the bottom and sides of a 9 x 13-inch rimmed sheet pan.
- Using a hand mixer, mix the 1 1/2 cups butter, confectioners’ sugar, and salt together on low speed for 10 seconds, and then increase to medium-high speed and blend until light and fluffy, about 3 minutes.
- Add the cold brew coffee at a low speed. Increase the speed to medium-high and mix until fully incorporated, about 30 seconds.
- Scrape down the sides of the bowl with a rubber spatula.
- In a separate large bowl, whisk together the flour and ground espresso.
- In a small bowl, mix 1/4 cup of the flour mixture with the burnt sugar bits.
- With the machine off, add half of the flour mixture to the butter mixture.
- Add the remaining half of the flour mixture and mix until just incorporated, another 30 seconds.
- Add the coated burnt sugar bits and mix on low speed for another 5 seconds, or until blended.
- Press the dough evenly onto the prepared sheet pan.
- Place a layer of plastic wrap on top, and using a rolling pin, roll the dough to smooth the top and to ensure the dough is spread evenly on the rimmed sheet pan. Preheat the oven to 350⁰F.
- Top the dough with turbinado sugar and place in the oven. Bake, turning halfway through, for 18 to 20 minutes, or until the dough looks puffy and the middle is set.
- Let the shortbread cool completely before cutting it into 24 approximately 2-inch squares.
