Description
These Espresso Shortbread Cookies combine the rich, deep flavor of finely ground espresso beans with buttery, tender shortbread for an irresistible treat. Perfectly crisp on the edges and melt-in-your-mouth soft in the center, these cookies are ideal with a cup of coffee or as a sophisticated dessert snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon finely ground espresso beans
Sugars
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Wet Ingredients
- 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 prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, salt, and finely ground espresso beans thoroughly, setting this mixture aside for later.
- Cream sugars and butter: Using an electric mixer, cream together the granulated sugar, powdered sugar, and softened unsalted butter until the mixture is light and fluffy, creating a smooth base for your dough.
- Add vanilla and dry mixture: Mix in the vanilla extract, then gradually add the dry ingredients while continuing to mix until the dough begins to come together cohesively.
- Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to roll and cut.
- Roll and cut shapes: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to shape the dough into your preferred cookie shapes.
- Prepare for baking: Place the cut cookies on the lined baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake and cool: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted for the best texture.
- You can substitute finely ground dark roast coffee beans if espresso is unavailable, but espresso gives the richest flavor.
- Chilling the dough is crucial for sharp cookie edges and easier cutting.
- Store cookies in an airtight container at room temperature for up to a week.
- For a festive touch, dust with powdered sugar once cooled.
