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Gallery Espresso Shortbread Cookies Credit: Anna Williams Recipe Summary Servings: 24 Yield: Makes 2 dozen
Ingredients Ingredient Checklist 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 3/4 teaspoon coarse salt 1/2 cup confectioners’ or granulated sugar 1 teaspoon pure vanilla extract (optional) 2 tablespoons espresso powder
Gallery Espresso Shortbread Cookies Credit: Anna Williams
Recipe Summary Servings: 24 Yield: Makes 2 dozen
Gallery
Espresso Shortbread Cookies Credit: Anna Williams
Espresso Shortbread Cookies
Credit: Anna Williams
Espresso Shortbread Cookies
Recipe Summary Servings: 24 Yield: Makes 2 dozen
Recipe Summary
Servings: 24 Yield: Makes 2 dozen
Servings: 24
Yield: Makes 2 dozen
24
Makes 2 dozen
Ingredients
Ingredients
- 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 3/4 teaspoon coarse salt 1/2 cup confectioners’ or granulated sugar 1 teaspoon pure vanilla extract (optional) 2 tablespoons espresso powder
Directions
Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
Heat oven to 325 degrees. Bake until firm, about 20 minutes.
Reviews
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All Reviews for Espresso Shortbread Cookies
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Espresso Shortbread Cookies
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
