espresso shortbread

Name: Espresso Shortbread
Prep time: 15 min
Cook time: 35 min
Yield: 12
Cuisine: English
Ingredients: 1 cup(s) (2 sticks) unsalted butter, at room temperature, plus more for the pan; 1 1/2 cup(s) all-purpose flour, spooned and leveled, plus more for pressing in the dough; 2 tablespoon(s) cornstarch; 1/2 teaspoon(s) fine salt; 3/4 cup(s) confectioners’ sugar; 2 teaspoon(s) pure vanilla extract; 3 tablespoon(s) finely ground espresso (i used turkish coffee); 1/4 cup(s) granulated sugar

13 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jun 24, 2015

Finely ground espresso gives delicious full-bodied flavor to this traditional cookie.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 12 serving(s)

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour, spooned and leveled, plus more for pressing in the dough
2 tablespoons cornstarch
1/2 teaspoon fine salt
3/4 cup confectioners’ sugar
2 teaspoons pure vanilla extract
3 tablespoons finely ground espresso (i used turkish coffee)
1/4 cup granulated sugar

How To Make espresso shortbread

Step 1

Heat 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.

Step 2

In 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.
Step 3

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 overmix).
Step 4

With floured fingers, press the dough into the prepared pan and prick all over with a fork. Sprinkle with 2 tablespoons of the granulated sugar.
Step 5

Bake 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.
Step 6

Tilt 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.
Step 7

Storage suggestion: Keep the shortbread at room temperature in an airtight container for up to 2 weeks.
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