Quality Coffee Dessert Recipes by Pastry Chef, Jeremiah Mesker


Coffee Shortbread Cookies + Coffee Ganache

Need to add some pizzazz to your holiday treats, but don’t know where to start? Introducing Westrock Coffee Shortbread Cookies and Ganache!

We’ve teamed up with Certified Pastry Chef and Westrock Ambassador from Arkansas, Jeremiah Mesker to bring you the latest and greatest coffee infused recipes.

Currently, he is studying Business at the University of Arkansas in Fayetteville. While he is a full-time student, he also owns his own budding catering business called Messy Baker Co. and teaches baking classes at Pulaski Technical College.


Coffee Shortbread


– 1 cup all-purpose flour
– 1/8th tsp baking soda
– 1/4th tsp salt
– 1 Tbsp Westrock Coffee’s Meza Morning Blend (ground)
– 1 stick softened butter, unsalted
– 1/3 cup granulated sugar


  1. In a medium-size bowl, whisk together the flour, baking soda, and salt
  2. In a stand mixer, using a separate bowl and the paddle attachment, cream together the butter and coffee grounds until light and fluffy (do this on medium speed for about one minute)
  3. Scrape down the sides of the bowl, add the sugar then mix on medium speed again for two minutes
  4. Scrape down the side once more, then add all the dry ingredients and mix on the lowest speed until combined
    • NOTE: You want the mixture to look very crumbly
  5.  On a clean work surface, lightly dust with flour to prevent the dough from sticking
  6. Place dough out and gently press together to form one solid disk
  7. Wrap in Saran Wrap and refrigerate for an hour or overnight for use the next day
  8. Preheat the oven to 375ºF
  9. Take the dough from the fridge and roll out disks that are about 1/8 inch round
  10. If the dough cracks on the side, push the dough back together and try again
  11.  If it becomes too soft or sticky to work with, pop it back in the fridge for 10 minutes
  12. When the dough is rolled out, cut into the desired shape and place on a baking sheet
  13. Bake for twenty-five minutes, rotating the pan halfway through
  14. Once baked, allow time to cool before transferring them to a wire rack

Coffee Ganache


-3/4th cup chocolate chips
-1/4th cup heavy cream
-2 tsp Westrock Coffee’s Meza Morning Blend (ground)
-1/2 TBSP butter


  1. Place the chocolate in a heatproof bowl and set aside
  2. Mix the heavy cream and coffee grounds over medium heat until it just starts to boil
  3. Take mixture off the heat and let the coffee infuse with the cream for five minutes
  4. Bring the coffee cream back up to a boil
  5. Pour the coffee cream into the chocolate through a fine mesh strainer or cheesecloth to filter out the grounds
  6. Cover the bowl to trap the heat in and let sit for three minutes
  7. Add the butter and stir the ganache with a spatula or wooden spoon until well mixed
  8. If some of the chocolate still hasn’t melted, place the mixture on the stove for thirty seconds and then off for one minute (repeat until chocolate is melted)
    • NOTE: Do not let the mixture get too hot or it will split

Once done, while the ganache is still in a fluid-like state, use it to make dipped shortbread cookies. If you want to make a filling, allow the ganache to cool and then pipe to make great shortbread cookie sandwiches!

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