Espresso Shortbread Cookies
Delight in these rich and buttery Espresso Shortbread Cookies, perfectly balanced with a bold coffee flavor for a sophisticated treat. Ideal for pairing with your morning coffee or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tablespoons finely ground espresso or instant espresso powder
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the ground espresso powder until evenly distributed.
- Gradually add the all-purpose flour and salt, mixing until the dough comes together.
- Turn the dough onto a lightly floured surface and shape it into a log about 2 inches in diameter.
- Wrap the dough log in plastic wrap and chill in the refrigerator for at least 1 hour.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 18-20 minutes or until the edges are lightly golden.
- Transfer cookies to a wire rack to cool completely before serving.
Notes
For an extra touch, dust cookies with powdered sugar or dip half of each cookie in melted dark chocolate once cooled.
Find it online: https://carmenwausa.com/espresso-shortbread-cookies/