Espresso Shortbread Recipe

24

Ingredients

1 1 1 batch Basic Shortbread
2 2 2 tablespoons espresso powder
1 1 1 teaspoon hot water
1 1 1 teaspoon pure vanilla extract
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INGREDIENTS
1 1 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 2 2 cups all-purpose flour
3/4 3/4 3/4 teaspoon coarse salt
1/2 1/2 1/2 cup confectioners' or granulated sugar
COOK'S NOTE
DIRECTIONS
1 1
2 2
to dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
3 3
to 50 to 3 the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

Preparation

Step 1

Dissolve espresso powder in hot water. Prepare basic shortbread, adding espresso to creamed butter mixture along with vanilla extract before adding flour mixture. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds. Score a line down the middle of each with the back of a knife; refrigerate for 20 minutes. Bake until firm, about 20 minutes.

directions