Espresso Shortbread

Infused with the bold and aromatic flavor of coffee, this Espresso Shortbread is a must-try for espresso lovers and cookie enthusiasts alike. Crafted with softened unsalted butter, a hint of vanilla extract, and a generous dose of instant espresso powder, these melt-in-your-mouth cookies strike the perfect balance between buttery richness and coffee-forward intensity. The recipe's simplicity, requiring just a handful of pantry staples, makes it perfect for both seasoned bakers and beginners. With a crumbly, tender texture and an optional drizzle of dark chocolate for an indulgent touch, these shortbread cookies are equally delightful as an afternoon treat or elegant dessert. Ready in under an hour—including prep and bake time—this small-batch recipe yields 24 servings of pure coffee bliss, ideal for pairing with your favorite warm beverage.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 24

Ingredients

• 227 grams Unsalted butter, softened
• 100 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 2 tablespoons Instant espresso powder
• 260 grams All-purpose flour
• 0.5 teaspoons Salt
• 50 grams Optional: Dark chocolate, melted, for drizzling

Directions

Step 1

Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and instant espresso powder to the bowl. Mix until the espresso is fully dissolved and evenly incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt.

Step 5

Gradually add the flour mixture to the butter and sugar mixture. Mix on low speed or by hand until a soft dough forms. Do not overmix.

Step 6

Turn the dough out onto a sheet of parchment paper. Shape it into a 1-inch thick rectangle or round disc, depending on your preferred cookie shape.

Step 7

Wrap the dough in the parchment paper and chill in the refrigerator for at least 30 minutes or until firm.

Step 8

Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness.

Step 9

Use a cookie cutter or knife to cut the dough into your desired shapes (traditional shortbread bars or rounds work well). Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the edges are just lightly golden. Do not let them brown too much, as they should remain pale.

Step 11

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

If desired, drizzle the cooled shortbread with melted dark chocolate for extra richness.

Step 13

Serve with a cup of coffee or your favorite warm beverage, and enjoy!

Nutrition Facts

Serving size	659.2 grams (659.2g)

Amount per serving	% Daily Value*
Calories	3292

Total Fat 206.70g	265%
Saturated Fat 128.60g	643%
Polyunsaturated Fat NaNg
Cholesterol 496mg	165%
Sodium 1224mg	53%
Total Carbohydrate 331.70g	121%
Dietary Fiber 10.40g	37%
Total Sugars 121.80g
Protein 32.10g	64%

Vitamin D 0IU	0%
Calcium 118mg	9%
Iron 17mg	96%
Potassium 827mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 3.9%

Carbs: 40.0%