While testing the espresso shortbread before settling on this recipe, I put waaay too much espresso in one of the batches. Let’s just say that one cookie had me bouncing off the damn walls. I fixed up the recipe and ended up with a cookie that offers a nice espresso bite but doesn’t caffeinate you to beyond the space time continuum.
Prep time: 25 minutes
Bake time: 10 minutes
Yields approximately 2 dozen
- 1 cup butter (two sticks) or 1 cup butter substitute
- 1/2 cup confectioner’s sugar
- 2 tbsp finely ground espresso (I used Verve Coffee Roasters’ Sermon espresso beans)
- 2 cups all purpose flour (add 2 tsp if using butter substitute)
- Grind espresso beans to a super fine consistency.
- Preheat oven to 350ºF. Line cookie sheet with parchment.
- In stand mixer, cream the butter and confectioner’s sugar, then add ground espresso.
- Slowly add flour, a half cup at a time, and allow dough to come together. (It will look like sandy clay.)
- Form the dough into a ball and roll out on a floured surface. Roll the dough flat to about 1/2 inch thick if using cookie cutters or form a log to be sliced. Optional: Refrigerate dough for at least 15 minutes so that dough will better hold its shape during baking.
- Use cookie cutters or slice dough, then place on cookie sheet about 3/4 inch apart and bake for 10 minutes or until edges are lightly golden. Let cool 5 minutes on cookie sheet and transfer to cooling rack.