• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Culinary Cool

Regina Food and Travel Blogger

  • Home
  • Start Here!
  • Recipes
  • Bucket List
  • Contact

Espresso Shortbread

February 22, 2013 by Nicole 2 Comments

Pin
Share
Tweet

Espresso Shortbread Cookies | Culinary Cool

I feel as though I haven’t blogged in weeks!!  Life has just taken over and it seems like I have not had any free time. I’m embarrassed to say, that I haven’t even really cooked or baked anything either.  The horror!!

Back when my bestie Jill and I made Bagel Bombs, we also made cookies.  Not just any cookies either…we made espresso shortbread cookies.  Shortbread cookies are easily at the top of my favorite-cookie list.  Adding in mini chocolate chips and a hit of caffeine is sure to please anyone!   Needless to say, we gobbled up these goodies in no time and the next day I had to make a second batch because I was craving them.

Espresso Shortbread Cookies | Culinary Cool

Print

Espresso Shortbread

Ingredients

  • 1 tbsp instant espresso powder
  • 1 tbsp boiling water
  • 1 cup unsalted butter at room temperature
  • 2/3 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup mini chocolate chips

Instructions

  1. Dissolve the espresso in the boiling water, and set aside to cool.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso.
  3. Reduce speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.
  4. Fold in the chocolate chips with a sturdy rubber spatula.
  5. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open and roll the dough into a 9 x 10 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
  6. Preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
  7. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and using a ruler as a guide and a sharp knife, cut the dough into 1 and 1/2-inch squares. Transfer the squares to the baking sheets and carefully dock each one twice with a fork, gently pushing the tines into the dough. Be sure not to go through the dough, as it will likely cause the cookie to crumble (this is what happened to a few of mine).
  8. Bake for 18 to 20 minutes. The shortbread will be very pale. They shouldn't take on much color.
  9. Transfer the cookies rack to cool completely.
Recipe from Smitten Kitchen
Pin
Share
Tweet

Filed Under: Cookies Tagged With: Chocolate Chips, Coffee, Espresso

Previous Post: « Almond-Crisp Tortes
Next Post: Lemon Poppy Seed Pancakes »

Reader Interactions

Comments

  1. Michelle

    February 25, 2013 at 8:41 pm

    So wait… you can dip coffee IN coffee?! Mind blown.

    Reply
    • Nicole Harling

      February 26, 2013 at 2:38 am

      I never thought of it that way…you just blew my mind!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

meetnicole

I'm Nicole, a cookbook addict, cooking school instructor, travel junkie, and lover of all things sweet.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Email Newsletter

Sign up to receive email updates and to hear what's going on with Culinary Cool!

A Few of My Favourites!

Small white plate with a tower of chocolate cookies on top. Each chocolate cookie is half dipped in white chocolate with sprinkles. Two cups of hot chocolate and marshmallows in background
Cranberry Bliss Cookies | Culinary Cool www.culinary-cool.com
Peppermint Mocha Shortbread Cookies | Culinary Cool www.culinary-cool.com
White Chocolate Lentil Cookies | Culinary Cool www.culinary-cool.com
Certified Yummly Recipes on Yummly.com my foodgawker gallery

Archives

Categories

Copyright © 2021 Culinary Cool · Log in