This time of year, is the time that I reallyenjoy 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!
