Espresso-Bean Shortbread

Photo by Michelle P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

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

Directions

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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