4.5
2 ratings

Espresso Shortbreads

Instant espresso powder gives a fun kick to shortbread cookies
Courtesy of Chicago Tribune

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

Ready in
37 m
25 m
(prepare time)
12 m
(cook time)
48
Servings
72
Calories Per Serving

Notes

Chill for 1 hour.

Ingredients

  • 1 Cup unsalted butter, softened
  • 2/3 Cups cup sugar
  • 2 egg yolks
  • 2 Teaspoons instant espresso powder dissolved in 1 teaspoon warm water
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon kosher salt
  • 2 Cups flour
  • 3 Tablespoons cocoa powder

Directions

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.

Mix: Whisk together yolks, dissolved espresso, vanilla and salt.

Pour into the butter mixture and beat, 1 minute.

Don't fret over grainy batter.

Whisk together flour and cocoa; slide into batter.

Mix until smooth.

Roll: Scrape one-quarter of this sticky dough onto a length of parchment paper.

Shape into a log, about 1 inch in diameter and 6 inches long.

Roll log in edging mixture.

Roll up in parchment and chill, at least 1 hour.

Repeat, shaping and chilling 3 more logs.

Bake: Unwrap logs, slice each into 1/2-inch-thick coins.

Set on parchment-lined baking sheets, leaving 1 inch space between cookies.

Bake at 350 until dry to the touch, 12-14 minutes.

Cool.

Nice with coffee.