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    You are in: Home / Recipes / Coffee Shortbread Recipe
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    Coffee Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    J. Ko's Note:

    Attention coffee lovers! This is a recipe I got from a pamphlet advertising Starbuck's Winter Blend coffee. I made them just before Christmas, using a dark roast coffee from our local coffee company, and they disappeared very quickly. All who tried them asked me for the recipe. I guess they aren't a true shortbread because of the addition of the liquid, but they sure are tasty! The yield is 2-3 dozen cookies. I think I got 3 dozen, easily, using a small star-shaped cookie cutter.

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    Units: US | Metric


    1. 1
      Set aside 1/4 c of your morning coffee to cool.
    2. 2
      Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
    3. 3
      Cream the butter and sugar together, then add the brewed coffee.
    4. 4
      Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
    5. 5
      Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
    6. 6
      Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
    7. 7
      Bake at 300 F for approximately 20 minutes.

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    Ratings & Reviews:


    Nutritional Facts for Coffee Shortbread

    Serving Size: 1 (1024 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 186.9
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 7.3 g
    Cholesterol 39.3 mg
    Sodium 84.9 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 0.4 g
    Sugars 8.9 g
    Protein 1.7 g

    The following items or measurements are not included:

    ground coffee

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