i’m either stuck in a baking rut, or i’m passionately devoted to certain flavours like coffee. i made instant coffee cookies not too long ago, and when flipping thru flo’s book, i came across espresso short bread-by-the-dozen cookies. of course, i had to make them.
the recipe with certain modifications turns out a thin, light and airy cookie that also packs an intense espresso crunch. i changed the amount of espresso used, as well as the how to bake the cookies.
Espresso Shortbread Cookies
(makes about 2-3 dozen cookies 1″x4″ in size)
|Butter||2 sticks @ room temp|
|Sugar||½ cup + 2 tbsp|
|Finely ground espresso coffee beans||1 ½ tbsp|
|Vanilla extract||2 tsp|
- Cream butter until smooth and creamy. Then add in the sugar and ground espresso. Beat for about 3-4 minutes on medium speed until light and fluffy.
- Add in the vanilla.
- Finally, with the mixer on lowest speed, add in the flour & salt. Mix until just combined.
- Pour the dough onto a piece of plastic. Carefully form it into a brick that is 1″ high x 4″ wide and 8″ long. Fold the plastic to cover it completely, and then let it rest in the fridge for at least 2 hours or until hardened.
- When ready to bake, pre-heat oven to 300°F and line 2 baking sheets with parchment paper.
- With a sharp knife, slice the dough brick along the 8″ length, so as to form cookies that are 1″ wide by 4″ long and 1/8 t0 1/16″ thick.
- Bake for about 20 minutes. Let cool on baking sheet before picking up to eat. The cookies are quite thin and fragile, and it will be difficult to remove them when still warm.