Black + White Espresso Shortbread Bars

Name: Black + White Espresso Shortbread Bars
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 20-24
Ingredients: 1¼ cups unsalted butter (softened); 1 egg; 1 tablespoon instant espresso powder; 1½ cups all-purpose flour (plus more if necessary); 1 box Miss Jones Organic Vanilla Cake Mix; 2 cups powdered sugar; 1/2 cup milk; 1/2 teaspoon vanilla extract; 3-4 tablespoon Dagoba or other natural cocoa powder

Black + White Espresso Shortbread Bars

Rated 5.0 stars by 1 users

Servings

20-24 bars

Prep Time

8 minutes

Cook Time

16 minutes

Looking for a Valentine’s cookie that’s a little bit more sophisticated than your average treat? Our Black and White Espresso Shortbread Bars are perfectly balanced with a buttery flavor enhanced by just a hint of espresso and topped off with a geometric black and white pattern. Bake these up and your Valentine is sure to be impressed! Espresso spiked vanilla cake cookie bars dipped in dark chocolate and white chocolate.

Ingredients

For the cookies

1¼ cups unsalted butter (softened)
1 egg
1 tablespoon instant espresso powder
1½ cups all-purpose flour (plus more if necessary)
1 box Miss Jones Organic Vanilla Cake Mix

For the glazes

2 cups powdered sugar
1/2 cup milk
1/2 teaspoon vanilla extract
3-4 tablespoon Dagoba or other natural cocoa powder

Directions

For the cookies

Preheat oven to 350F. Using an electric mixer, beat butter on medium speed until smooth and fluffy. Add the egg, beating until fully incorporated. Reduce speed to low and add espresso powder, flour, and Miss Jones Organic Vanilla Cake Mix, beating until dough is thoroughly combined. Form dough into a flat disk and wrap in plastic wrap. Let chill in refrigerator for 10-15 minutes.
Lightly dust a smooth surface with flour. Using a rolling pin, roll out cookie dough into a large rectangle. With a square shaped cookie cutter, knife, or pizza cutter, cut cookie dough into even squares. Place cookies onto baking sheets and place in the refrigerator for 10 minutes.
Remove cookies from refrigerator and bake for 16-18 minutes, or until edges are golden brown. Transfer cookies to wire racks and let cool completely.

For the glazes

Divide the powdered sugar and milk into two separate bowls. Place the vanilla extract in one of the bowls and stir to combine. Place the cocoa powder in the remaining bowl and whisk until smooth.
Dip one half of the cookie in the vanilla glaze and the other half of the cookie in the chocolate glaze. Place on a wire rack to let the glaze set completely.