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Espresso Shortbread Cookies Recipe

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4.1 from 2 reviews

These Espresso Shortbread Cookies combine the rich flavor of espresso with buttery shortbread and chunks of chocolate-covered toffee for a delightful treat. Perfectly crisp with a melt-in-your-mouth texture, these cookies are dusted with confectioners’ sugar for an elegant finish. They are chilled before baking to achieve the ideal texture, making them a wonderful coffee-accompaniment or gift-worthy dessert.

Ingredients

Espresso Mixture

  • 1 tablespoon instant espresso powder
  • 1 tablespoon boiling water

Cookie Dough

  • 1 cup unsalted butter, room temperature
  • 2/3 cup confectioners’ sugar, plus extra for dusting
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 chocolate covered toffee bar (3.5-4 ounces), finely chopped

Instructions

  1. Dissolve Espresso: In a very small bowl, dissolve the instant espresso powder in boiling water to create a concentrated espresso mixture.
  2. Cream Butter and Sugar: Using an electric mixer, beat the room temperature butter and confectioners’ sugar on medium speed for 3 minutes until creamy and smooth.
  3. Add Flavors: Mix in the vanilla extract and the dissolved espresso, beating until fully incorporated into the butter mixture.
  4. Add Flour: Gradually add the all-purpose flour and mix on low speed just until combined, taking care not to overmix.
  5. Fold in Toffee: Gently fold in the finely chopped chocolate covered toffee bar pieces to evenly distribute throughout the dough.
  6. Shape Dough: Transfer the dough into a gallon-size zip-lock plastic bag, leaving it open at the top.
  7. Roll Dough: Roll the dough inside the bag into a rectangle approximately 9 inches by 11 inches and ¼ inch thick, ensuring there are no creases or wrinkles in the dough.
  8. Chill Dough: Seal the bag tightly, removing excess air, and refrigerate the dough for a minimum of 2 hours up to 2 days to firm up.
  9. Preheat Oven: When ready to bake, preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
  10. Prepare Cookies: Remove the chilled dough from the bag and place it on a cutting board.
  11. Cut Shapes: Use a sharp knife or cookie cutter to cut the dough into desired cookie shapes and transfer them onto the prepared baking sheet.
  12. Add Holes: Use a fork to gently poke holes in each cookie, which helps with even baking and gives a classic shortbread look.
  13. Bake Cookies: Bake in the preheated oven for 18-20 minutes until the edges are lightly golden.
  14. Dust with Sugar: While still hot, dust the cookies generously with confectioners’ sugar for a delicate sweet finish.
  15. Cool Cookies: Transfer cookies to a wire rack and allow to cool completely before storing to maintain their crisp texture.
  16. Store Properly: Store cooled cookies in an airtight container at room temperature for up to 3 weeks, preserving freshness.

Notes

  • Be sure to chill the dough thoroughly before baking to prevent spreading and maintain the cookies’ shape.
  • Substitute chocolate chips and toffee bits if you cannot find a chocolate-covered toffee bar.
  • Use a sharp knife for clean cuts if making rectangle shortbreads, or cookie cutters for fun shapes.
  • Dusting with confectioners’ sugar is optional but adds a lovely delicate sweetness and visual appeal.
  • Store cookies at room temperature away from heat and humidity to keep them crisp and fresh.

Find it online: https://yumntasty.com/espresso-shortbread-cookies-recipe/