Description
These Espresso Shortbread Cookies are a delightful treat combining the rich, bold flavor of finely ground espresso beans with a classic buttery shortbread texture. Perfect for coffee lovers, these cookies are tender, crumbly, and lightly sweetened, offering a sophisticated twist on traditional shortbread. Ideal for afternoon tea or as a sweet snack, they are easy to make and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon finely ground espresso beans
Wet Ingredients
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans. Set this mixture aside for later use.
- Cream Butter and Sugars: Using an electric mixer, cream the granulated sugar, powdered sugar, and softened unsalted butter in a large bowl until the mixture is light and fluffy, which usually takes a few minutes.
- Add Vanilla and Dry Mix: Mix in the vanilla extract to the creamed butter and sugar. Gradually incorporate the dry ingredients into the wet mixture, mixing until the dough just comes together.
- Chill the Dough: Shape the dough into a firm disc, wrap it securely in plastic wrap, and refrigerate it for at least 30 minutes. This step helps firm the dough for easier rolling and cutting.
- Roll Out and Cut: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut the dough into your desired shapes.
- Prepare for Baking: Place the cookies on the prepared baking sheet, ensuring there is about 1 inch of space between each to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, you can increase the espresso powder to 1.5 tablespoons, but be careful not to overpower the shortbread’s delicate taste.
- Ensure the butter is softened, not melted, to achieve the perfect cookie texture.
- If you don’t have fresh espresso beans, use instant espresso powder as a substitute.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can also be dipped in melted dark chocolate for an extra indulgent treat.
