I like a regimen just as much as the next person. Get up at 6:30am, brush teeth, make bed, get dressed, eat breakfast, brush teeth again and get out the door.
There's just something very reassuring and comforting about a schedule. Because we all know what it feels like when we've walked off that beaten path. Rushed, unprepared and chaotic.
Well, that's sometimes true. Like on most Monday mornings. If the clothes aren't pressed, the lunches aren't made and the snooze button called me name too often, things begin to unravel mercilessly.
But often, following a strict regimen can be claustrophobic and uninspired. I live in both worlds, having the need to be regimented and free wheeling.
I need and strive to have order because I have to get things done in, what I've deemed, an appropriate way. Homework needs to finished. Bed time adhered to. Dinner made and served. We need to be bathed, dressed, fed, loved, learned and rested. All within that box of 'what's expected'. What I expect.
I also have to and need to be schedule free. To explore at will. To love unabashedly. To have time to create and read and learn until our eyes are blood shot and our fingers are sore. Serve breakfast for dinner. Load up the family in the car and just drive any place new. Watch the sun set and stay awake all night to then watch it rise.
It can be hard to balance these worlds. But both of these worlds can harmonize beautifully - as long as we schedule it in. Or is it, as long as we throw caution to the wind and just go for it. Either works for me.
These shortbreads are a delicious blend of chocolate with a touch of coffee flavor. Serve as is or sandwich with your favorite ice cream, dulce de leche or buttercream. Amazing!
Here's our recipe:
Mocha Shortbread Cookies
3 sticks butter (room temperature)
1 C sugar
1 1/2 t vanilla
3 C flour
1/2 C cocoa powder
1 t instant coffee or espresso granules
1 pinch salt
In a mixing bowl, cream together your butter and sugar until thoroughly combined. Add vanilla. Slowly sift in flour and cocoa powder. Add your coffee granules and salt. Mix until all ingredients pull together. Don’t over mix, stop mixing when a crumbly dough forms. Turn dough out onto a floured surface and form into two 1-1 1/2 inch thick disks. Wrap in plastic wrap and refrigerate for an hour or more.
When ready, preheat your oven to 350℉ and prepare cookie sheet with parchment paper or non-stick cooking spray. Cut out hearts and place on the cookie sheet. Lightly coat the cookies with milk and sprinkle with coarse sugar. Bake for 10-12 minutes. Enjoy!