Espresso Shortbreads

Espresso Shortbreads
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With this recipe, each cookie is short and sweet and each bite offers a punch of espresso. Perfect if you are craving a snack after a long day. This recipe is by Leah Eskin and was originally published in the Chicago Tribune. 
Prep Time
25
minutes
Cook Time
12
minutes
Servings
48
servings
Total time: 37 minutes
Ingredients
  • 1 cup unsalted butter, softened
  • 2/3 cup cup sugar
  • 2 egg yolks
  • 2 teaspoon instant espresso powder dissolved in 1 teaspoon warm water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cup flour
  • 3 tablespoon cocoa powder
Directions
  1. Cream: Settle butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a hand mixer.) Cascade in sugar. Mix until fluffy, about 2 minutes.
  2. Mix: Whisk together yolks, dissolved espresso, vanilla and salt.
  3. Pour into the butter mixture and beat, 1 minute.
  4. Don't fret over grainy batter.
  5. Whisk together flour and cocoa; slide into batter.
  6. Mix until smooth.
  7. Roll: Scrape one-quarter of this sticky dough onto a length of parchment paper.
  8. Shape into a log, about 1 inch in diameter and 6 inches long.
  9. Roll log in edging mixture.
  10. Roll up in parchment and chill, at least 1 hour.
  11. Repeat, shaping and chilling 3 more logs.
  12. Bake: Unwrap logs, slice each into 1/2-inch-thick coins.
  13. Set on parchment-lined baking sheets, leaving 1 inch space between cookies.
  14. Bake at 350 until dry to the touch, 12-14 minutes.
  15. Cool.
  16. Nice with coffee.
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