Description
Indulge in the rich, buttery goodness of these Espresso Shortbread Cookies. With a hint of coffee flavor and a melt-in-your-mouth texture, these treats are perfect for any occasion.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 teaspoons instant espresso powder, dissolved in 1 teaspoon hot water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped dark chocolate or mini chocolate chips (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and powdered sugar until creamy and smooth.
- Add Espresso and Vanilla: Mix in the dissolved espresso and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Optional Chocolate: If using, fold in the chopped chocolate.
- Shape and Chill: Divide the dough in half, shape each half into a log about 2 inches in diameter, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until firm.
- Preheat and Slice: Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheets.
- Bake and Cool: Bake for 14 to 16 minutes, or until the edges are just starting to turn golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a more intense coffee flavor, increase the espresso powder to 1 tablespoon.
- These cookies store well in an airtight container for up to 1 week and can be frozen for up to 2 months.
- Prep Time: 15 minutes plus chilling
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
