Reviews
Add Rating & Review
Back to Espresso Shortbread
All Reviews for Espresso Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Espresso Shortbread
Recipe Summary
Yield: Makes 2 dozen rounds
Ingredients
Ingredient Checklist
1 batch Basic Shortbread
2 tablespoons espresso powder
1 teaspoon hot water
1 teaspoon pure vanilla extract
Cook's Notes
Cookies will keep, in an airtight container, at room temperature for 2 weeks.
Gallery
Espresso Shortbread
Recipe Summary
Yield: Makes 2 dozen rounds
Gallery
Espresso Shortbread
Espresso Shortbread
Espresso Shortbread
Recipe Summary
Yield: Makes 2 dozen rounds
Recipe Summary
Yield: Makes 2 dozen rounds
Yield: Makes 2 dozen rounds
Makes 2 dozen rounds
Ingredients
Ingredients
- 1 batch Basic Shortbread
- 2 tablespoons espresso powder
- 1 teaspoon hot water
- 1 teaspoon pure vanilla extract
Directions
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.
Cook's Notes
Cookies will keep, in an airtight container, at room temperature for 2 weeks.
Cook’s Notes
Cookies will keep, in an airtight container, at room temperature for 2 weeks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Espresso Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Espresso Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
