espresso shortbread cookies

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)

Flour 255g
Salt ½ tsp
Butter 225g (2 sticks)
Sugar 120g
Finely ground espresso coffee 2 tsp (I used Stumptown’s Ethiopia Mordecofe)
Vanilla extract 1 tsp
  1. Beat butter in the bowl of a stand mixer with a paddle attachment until the butter is light and creamy.
  2. Add the sugar and ground coffee and continue to beat until the mixture becomes fluffy and light.
  3. Add in the vanilla and mix till incorporated (15 seconds).
  4. On the lowest speed, add in the flour mixture and mix until a dough forms.  Do not overmix.
  5. Wrap the dough in plastic and allow it to rest in the refrigerator for at least 1 hour.
  6. 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.
  7. 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.
  8. The cookies can be stored at room temperature in an airtight container for about 1-2 weeks.

One response to “espresso shortbread cookies

  1. these look delicious! I love the flavor that espresso adds to desserts! yum!

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