espresso shortbread
Only good can come of adding some coffee to your cookies. It's a basic English cookie updated with espresso, whats not to love?
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yield
serving(s)
prep time
30 Min
cook time
35 Min
method
Bake
Ingredients For espresso shortbread
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1 c(2 sticks) unsalted butter, at room temperature, plus more for the pan
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1 1/2 call-purpose flour, spooned and leveled, plus more for pressing in the dough
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2 Tbspcornstarch
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1/2 tspfine salt
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3/4 cconfectioners’ sugar
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2 tsppure vanilla extract
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3 Tbspfinely ground espresso (turkish grind)
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1/4 cgranulated sugar
How To Make espresso shortbread
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1Heat oven to 325° F. Butter a 9-inch springform pan and line with parchment; butter the parchment. Whisk together the flour, cornstarch, and salt in a large bowl; set aside.
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2In a separate bowl, beat the butter, confectioners’ sugar and vanilla with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the espresso and beat to combine. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over mix).
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3With floured fingers, press the dough into the prepared pan and prick all over with a fork. Sprinkle with 2 tablespoons of the granulated sugar.
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4Bake until golden and firm around the edges, 35 to 40 minutes. Cool for 15 minutes in the pan then sprinkle with the remaining 2 tablespoons of granulated sugar.
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5Tilt the pan so that the sugar evenly coats the shortbread, then tip out the excess sugar. Remove the shortbread from the pan and, using a serrated knife, cut into 12 wedges. Transfer to a wire rack to cool completely.
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6Storage suggestion: Keep the shortbread at room temperature in an airtight container for up to 2 weeks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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