part of my rainy saturday cookie-a-thon included making these espresso cookies adapted from flo, of course. they are really easy to make and with a little bit of ground up stumptown espresso beans, delicious in the mouth as well. that said, in a future iteration, i’d probably throw some chocolate into the mix for added depth.
note: flo’s original recipe advocated baking the dough in a 8×2 inch pan and then cutting the baked dough into 12 shortbread bars. i’m a fan of smaller nibbles and decided to make about 5 dozen petite cookies instead.
Espresso Shortbread Cookies
(makes about 5 dozen cookies using a 1 inch diameter cookie cutter; adapted from Flo Braker)
|Butter||225g (2 sticks)|
|Finely ground espresso coffee||2 tsp (I used Stumptown’s Ethiopia Mordecofe)|
|Vanilla extract||1 tsp|
- Beat butter in the bowl of a stand mixer with a paddle attachment until the butter is light and creamy.
- Add the sugar and ground coffee and continue to beat until the mixture becomes fluffy and light.
- Add in the vanilla and mix till incorporated (15 seconds).
- On the lowest speed, add in the flour mixture and mix until a dough forms. Do not overmix.
- Wrap the dough in plastic and allow it to rest in the refrigerator for at least 1 hour.
- On a well-floured surface, roll out the dough until it is about 1/4 inch thick. Use a cookie cutter to form shapes in the cookie dough.
- Transfer the cut-out cookie dough onto a parchment lined baking pan. Bake at 350ºF for 12-15 minutes. The cookies will no longer be shiny when they are done.
- The cookies can be stored at room temperature in an airtight container for about 1-2 weeks.