Espresso Shortbread Cookies Recipe

Name: Espresso Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1/2 pounds Unsalted Butter, Cold And Cubed 1/4 Inch; 1/2 cups White Granulated Sugar; 1/2 teaspoons Salt, Fine Ground; 2-1/4 cups All Purppose Flour, Unbleached; 1 teaspoon Vanilla; 2 Tablespoons Espresso, Finely Ground; _____; FOR THE CHOCOLATE GLAZE:; 9 ounces, weight Bittersweet Or Semisweet Chocolate, Chopped Or Chips; 1 Tablespoon Vegetable Shortening Or Oil

Servings: persons

FOR THE COOKIES:
1/2 pounds Unsalted Butter, Cold And Cubed 1/4 Inch
1/2 cups White Granulated Sugar
1/2 teaspoons Salt, Fine Ground
2-1/4 cups All Purppose Flour, Unbleached
1 teaspoon Vanilla
2 Tablespoons Espresso, Finely Ground
_____
FOR THE CHOCOLATE GLAZE:
9 ounces, weight Bittersweet Or Semisweet Chocolate, Chopped Or Chips
1 Tablespoon Vegetable Shortening Or Oil

1
To make the cookies, place the butter, sugar and salt into the bowl of a stand mixer (this much easier than using a hand mixer; if you do use a hand mixer, use a large bowl). Mix on low speed until combined. You should still be able to see sugar granules in the butter. Add the flour, vanilla and finely ground espresso beans. Mix until it comes together. This will take a few minutes. When the dough just pulls away from the bowl (like a pie dough) and pulls together, stop mixing. Do not over mix.
2
Roll out the dough on a lightly floured surface about 1/4 inch thick. Cut out shapes with cookie cutters or cut squares or rectangles/bars with a knife. Place the cookies on parchment paper on top of a cookie pan and chill for about 20 minutes in the fridge.
3
While the cookies are chilling, preheat the oven to 300 degrees.
4
Place in the oven and bake for 20 to 25 minutes or until the cookies look dry on top and are a shade darker. Remove from the oven and let cool.
5
To melt chocolate and dip the cookies, place the semisweet or bittersweet chocolate in a double boiler (I used a glass bowl over a small saucepan with gently simmering water). Add the vegetable shortening or oil (I used canola) and stir until it is melted and glossy. Take each cookie and dip it halfway into the chocolate and set on waxed paper until set, approximately 2 hours.
6
Enjoy!
7
Recipe adapted from Fine Cooking Issue #23, Chocolate-Dipped Espresso Shortbread.

1070

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE COOKIES:, 1/2 pounds Unsalted Butter, Cold And Cubed 1/4 Inch, 1/2 cups White Granulated Sugar, 1/2 teaspoons Salt, Fine Ground, and more.

Yes, Espresso Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Shortbread Cookies

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