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Espresso-Bean Shortbread

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Rate this recipe 4.5/5 (6 Votes)
Espresso-Bean Shortbread 1 Picture

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons confectioners' sugar
  • 1 tablespoon instant espresso powder
  • 2 tablespoons finely ground espresso beans
  • 3 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved.
Add coffee mixture and ground espresso beans to butter mixture; beat to combine.

In a medium bowl, whisk together flour and salt.
Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes.
Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.

Preheat oven to 325 degrees.
Shape heaping tablespoons of dough into ovals.
Arrange ovals about 1 1/2 inches apart on prepared baking sheets.
Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean.
Freeze or refrigerate until firm, about 20 minutes.

Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes.
Transfer cookies to a wire rack to cool completely.
Store up to 1 week in airtight containers at room temperature.

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