Espresso Shortbread
photo by cosmic cookie
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
16 cookies
- Serves:
- 16
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup butter, cold
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons ground espresso beans
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1⁄2 cup powdered sugar
- 1⁄2 teaspoon instant espresso powder
- 1 tablespoon milk or 1 tablespoon water
directions
- Cut the butter into cubes.
- Place all of the shortbread ingredients in the bowl of your food processor. (You can also use a mixer, or just work the butter in with your fingers.).
- Blend until the mixture looks sandy and dry. Turn the mixture out onto a flat surface and keep pressing until the dough comes together.
- Lightly flour your surface and roll the shortbread into a 1/2 inch thick square. It will be roughly 5.5 x 5.5 inches.
- Cut in half horizontally, and then cut each half into eight fingers (16 cookies total).
- You can also use cookie cutters to cut into shapes.
- Transfer to a baking sheet spacing an inch apart. There is no need to grease the pan.
- Refrigerate the shortbread for about 20 minutes.
- In the meantime, preheat your oven to 350ºF.
- Bake for 25 minutes until the edges are golden. If some of the cookies have spread a bit and you want them all to look identical, you can trim them as soon as you take them out of the oven.
- Let the shortbread cool.
- Place the powdered sugar, instant espresso powder and milk in a small bowl and mix until smooth.
- If the glaze is too thick add an bit of extra milk or water a half teaspoon at a time, until you get the desired consistency.
- Dip half the shortbread into the glaze. You can also drizzle the glaze over the baked shortbread.
- Allow the glaze to harden.
- Store in an airtight container in a single layer.
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RECIPE SUBMITTED BY
cosmic cookie
Fort Collins, Colorado