Viennese Shortbread Cookies
These are Spritz cookies filled with coffee frosting and dipped in chocolate. Somewhat time consuming but very nice.Based on a recipe from a 1960s Betty Crocker Cookie Cookbook.
Author: Catherine Christiano
Filling
- 1 cup sifted confectioner's sugar
- 3 tablespoons unsalted margarine
- 2 teaspoons instant coffee
- 2 teaspoons boiling water
Chocolate
- 1 cup semisweet chocolate
If you don't have a cookie press, the dough may be rolled and cut with cookie cutters.
While using semisweet chocolate is fine, experiment with darker chocolate or using a recipe for a glaze.