Description
Espresso Shortbread Cookies are a must-try for coffee lovers, offering the perfect balance of rich, buttery shortbread and the bold flavor of espresso. These crumbly cookies are ideal for pairing with a hot cup of coffee or serving as a thoughtful gift. With their delicious texture and sophisticated taste, these cookies are perfect for any occasion, from everyday snacks to special celebrations.
Ingredients
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon finely ground espresso beans
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, and ground espresso beans. Set aside.
- In a large bowl, cream the granulated sugar, powdered sugar, and softened butter using an electric mixer until light and fluffy.
- Mix in the vanilla extract. Gradually add the dry ingredients, mixing until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes with cookie cutters.
- Place cookies on the prepared baking sheet, spacing about 1 inch apart.
- Bake for 12-15 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure your dough is chilled before baking to avoid spreading.
- For a dairy-free version, substitute unsalted butter with plant-based butter.
- To prevent sticking, roll out the dough between two sheets of parchment paper.
- You can make the dough ahead of time and refrigerate it for up to 2 days or freeze it for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
