Description
These Espresso Shortbread Cookies combine the rich, robust flavor of finely ground espresso beans with the buttery, tender texture of classic shortbread. Perfect for coffee lovers, these cookies offer a delightful balance of sweetness and coffee aroma, making them a sophisticated treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon finely ground espresso beans
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
Sugars
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans until evenly mixed. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and powdered sugar. Beat until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract into the creamed butter and sugar. Gradually incorporate the dry flour mixture, stirring until a dough forms and the ingredients are just combined.
- Chill Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll and cut.
- Roll and Cut: On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut the dough into desired shapes.
- Arrange for Baking: Place the cut cookies onto the prepared baking sheet, leaving about an inch of space between each cookie to allow for slight spreading during baking.
- Bake and Cool: Bake the cookies for 12-15 minutes until the edges turn lightly golden. Let them cool on the baking sheet for 5 minutes to firm up, then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For a stronger coffee flavor, you can increase the espresso beans to 1 1/2 tablespoons, but be careful not to overpower the sweetness.
- If you don’t have finely ground espresso beans, use instant espresso powder as an alternative, but expect a slightly different texture.
- Ensure the butter is softened to room temperature for easier creaming and a smoother dough.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- For a decorative touch, sprinkle a little sugar on top of the cookies before baking.
