Espresso Shortbread

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Cream the butter and sugar together until light and fluffy.

3. 3

   Add the vanilla extract and mix for 30 seconds.

4. 4

   Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.

5. 5

   Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan.

6. 6

   Gently press the dough evenly into the espresso covered pan.

7. 7

   Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes.

8. 8

   Remove from the oven and let cool 15 minutes.

9. 9

   Using a sharp paring knife score the top of the still warm but cooling short bread.

10. 10

    Cut in any size you prefer, we like 2 inch squares.

11. 11

    Run a butter knife around the edge of the pan and invert onto a cutting board.

12. 12

    Give 1 sharp rap and the shortbread will release from the pan.

13. 13

    Let cool an additional 10 minutes and slice along the scored lines.

* Per serving · 4 servings · Values may vary.

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