Millcroft Inn & Spa’s Spritz Mocha Viennese Shortbread

Celebrate the festive season with Pastry Chef Karen Souillet’s spritz mocha viennese shortbread cookies, a delightful addition to your Christmas cookie platter, bringing a touch of elegance with the classic Viennese texture  and rich mocha flavor. 

Each bite combines the buttery goodness of traditional shortbread with a sophisticated mocha twist, making them an irresistible holiday favorite. Whether you’re hosting a festive gathering or simply enjoying a cozy night in, these cookies are sure to impress and bring joy to your celebrations.

Spritz Mocha Viennese Shortbread

Yields 24 pieces

Ingredients:

1 cup Unsalted butter
3/4 cup Icing sugar
1 tsp Instant espresso powder
1 tbsp Vanilla
1 ¼ cup All purpose flour
3/4 cup Cornstarch
1/8 tsp Salt

Icing:

¾ cup Icing sugar
¼ cup butter, softened
2 tsp Instant Espresso powder
2 oz Good quality milk chocolate

Method:

1. Cream the butter and sugar together.
2. Add espresso powder and vanilla.
3. In bowl, combine the flour, cornstarch, and salt and whisk together.
4. Add dry ingredients and combine just until mixed.
5. Place mix in cookie press and place onto a parchment lined tray.
6. Bake at 350°F for 10 minutes.

Icing:

1. Melt butter and chocolate together over bain marie, stir in espresso powder.
2. Let cool to room temperature.
3. Add in Icing sugar and glaze cookies once cooled.

Tip:

You can pipe mix with bag and star piping tip but it is a little harder.