Espresso Shortbread

Espresso Shortbread

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

  • Prep Time: 25 minutes
  • Bake Time: 20 minutes
  • Servings: Makes 20 cookies


  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.

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