Espresso Shortbreads

1. 1

   Preheat the oven to 350 and line a large baking sheet with parchment paper.

2. 2

   In a stand mixer fitted with the paddle, beat the butter with the confectioners and granulated sugars until fluffy.

3. 3

   Add the flour, espresso powder and salt and beat until just combined.

4. 4

   Scrape the dough onto a work surface and pat into a disk.

5. 5

   Wrap in plastic and refrigerate until just firm, about 30 minutes.

6. 6

   On a lightly floured work surface, roll out the dough 1/8 inch thick.

7. 7

   Using a 2 1/2-inch round cookie cutter, stamp out cookies and transfer them to the prepared baking sheet.

8. 8

   Sprinkle with turbinado sugar.

9. 9

   Bake for 15 to 18 minutes, until the cookies are just firm to the touch and golden at the edges; rotate the baking sheet halfway through baking.

10. 10

    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.