Espresso Shortbread

This espresso shortbread is an after-dinner delight, pairing especially well with any coffee.

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• PREP TIME: 25 minutes

• BAKE TIME: 20 minutes

• SERVINGS: Makes 20 cookies

INGREDIENTS

• 1 stick unsalted butter, room temp

• ¼ cup granulated sugar

• ¼ light brown sugar

• 2 tsp ground espresso

• ½ tsp instant espresso

• ½ tsp salt

• ½ vanilla extract

• 1-1/4 cup all-purpose flour

PREPARATION

1. Preheat oven to 300 °.

2. With a mixer, cream together butter, sugars, espresso grounds, instant espresso, and salt until light and fluffy, 2-3 minutes.

3. Mix in vanilla. Slowly add flour. Mix until combined and no flour pockets remain.

4. Shape dough into a disk and wrap in plastic wrap. Chill until firm, about 30 minutes.

5. Place dough between two pieces of parchment or wax paper. Roll out into an even thickness of ¼ inch. Cut out cookies with a decorative cookie cutter. Place on baking sheet and chill again until firm.

6. Bakes 20-25 minutes until edges are set and just turning golden. Transfer to a cooling rack.