these will be mine!

This time of year, is the time that I really

enjoy baking. My two favorite things

are cappuccino and shortbread cookies.

When I saw this recipe, I just knew

it had to be mine. Tonight I will be

enjoying these with a nice cappuccino!

Espresso Shortbread
Prep time: 25 minutes

Baking time: 20 minutes

Makes 26 cookies

8 tablespoons (1 stick)

unsalted butter, room temperature

¼ cup granulated sugar

¼ cup packed light brown sugar

2 teaspoons ground espresso

½ teaspoon instant espresso

½ teaspoon salt

½ teaspoon vanilla extract

1¼ cups all-purpose flour

1. Preheat the oven to 300°.

With a mixer, cream together butter, sugars,

ground espresso, instant espresso

and salt until light and fluffy,

2 to 3 minutes.

Mix in vanilla.

Slowly add flour.

Mix until no flour pockets remain.

2. Shape dough into a disk,

and wrap in plastic.

Chill until firm, about 30 minutes.

3. Place dough between two pieces

of parchment or waxed paper.

Roll out into an even thickness

of a quarter inch.

Cut out cookies with a 2-inch

decorative cookie cutter.

Place on parchment-lined baking sheet,

and chill again until firm.

4. Bake 20 to 25 minutes,

until edges are set and

just turning golden.

Transfer to a rack to cool.

Enjoy!

Update: I made these and they were delicious!

(photo & recipe via more)