Halloween Chocolate Espresso Tombstone Shortbread

Who loves a good scare in October? 

I do and all things Halloween of course!

What I love most is that out here in Southern California our weather gradually begins to change as in less heat waves! The ocean breeze blows cooler and dark overcast clouds gradually return, that's our Fall.  But the best news about this is I can finally turn the oven on without over heating the house, and get a little creative in the kitchen!

On a recent trip to the Low Country, I was excited and enchanted when I entered the beautiful Southern Gothic Bonaventure Cemetery just outside Savannah. It's breathtakingly beautiful. 

Paths surrounded with 100 year old live oaks dripping with Spanish moss hanging in long silvery-gray skeins. They reach lengths no less than 10 ft long and when slowly waving in the wind they produce a solemn funeral effect absolutely impressive. 

It's a place that has captured the imagination of many writers, photographers and filmmakers. This 100 acre cemetery is historically significant as a reflection of changing views on death and dying in the Victorian era. As death became more romanticized and ritualized during this period, cemeteries became lush, beautiful "cities of the dead."

My tombstone chocolate-espresso shortbread cookies are dead ringers for this Halloween season. Their deep, dark flavor with a hint of espresso and cinnamon offer both a warm and bold taste. And, although they may lack in beauty compared to the 'the real ones' their taste is hauntingly exquisite and unforgettable!

Let's bake...shall we?

INGREDIENTS

1-1/2 cup all purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp salt

1tbsp plus 1 tsp instant espresso powder

1/2 tsp cinnamon

1-1/2 sticks unsalted butter at room temperature

1 cup granulated sugar

1 large egg

1-1/2 tsp vanilla extract
1/2 cup bittersweet chocolate chips

Sugar sprinkles of your choice

TOOLS

Gravestone shaped cookie cutter

2 baking sheets

2 wire cooling racks
Sifter
Rolling pin

Parchment paper

Mixer with paddle attachment
Measuring cups & spoons
#3 piping tip
piping bag or parchment paper

DIRECTIONS

Sift together flour, cocoa butter, salt, cinnamon and espresso into a bowl and set aside.

In stand mixer bowl fitted with paddle attachment beat together butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined, about 1 minute. Add the dry ingredients and  mix until the dough comes together.

If the dough is soft wrap it tightly in plastic wrap for about 1 hour. (Dough will keep wrapped in plastic, for up to 1 week in the refrigerator or 3 months in freezer.) Otherwise, roll out the dough to 1/2" thick on a lightly floured surface and press the cookie cutter against the dough.  To make the additional feature on the tombstone I pressed the 1/4" teaspoon to cut the shape out. 

Place them 2" apart on a parchment-lined baking sheet. 

Preheat oven to 350˚ F. Bake for about 13 minutes. Remove shortbread to a wire rack to cool.

To pipe the shortbread with chocolate: 
Pour the chocolate chips into a small microwaveable cup and heat in 20 sec intervals until the chocolate chips are melted. Let the chocolate cool down and pour it into the piping bag with the #3 tip.  
Pipe the chocolate along the edge of each cookie and create your own designs, decorate with sprinkles of your choice. The shortbread can be stored in an airtight container for up to 2 weeks.

Makes about 2 dozen 2.5"x2.5" gravestones.

Happy Halloween y'all!