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Espresso Shortbread Cookies

Espresso Shortbread Cookies
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Espresso Shortbread Cookies are a heavenly treat that perfectly balances the robust flavors of espresso and rich chocolate toffee. These delightful melt-in-your-mouth cookies are ideal for any gathering or as a sweet indulgence during your coffee break. With simple ingredients and easy preparation, you’ll impress friends and family with these decadent cookies that elevate classic shortbread to new heights. Plus, they have a long shelf life, making them perfect for meal prep or gifting!

Ingredients

Scale
  • 1 tablespoon instant espresso powder
  • 1 tablespoon boiling water
  • 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 (finely chopped)

Instructions

  1. Dissolve the espresso powder in boiling water to enhance the flavor.
  2. In an electric mixer, cream the butter and confectioners’ sugar until light and fluffy.
  3. Mix in the vanilla extract and espresso mixture until combined.
  4. Gradually add flour while mixing at low speed until just combined.
  5. Gently fold in the chopped toffee bits.
  6. Shape the dough in a zip-lock bag, rolling it out to a rectangle about ¼ inch thick.
  7. Chill in the refrigerator for at least two hours before baking.
  8. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  9. Cut out desired shapes from the chilled dough, poke holes using a fork, and bake for 18-20 minutes until lightly golden.
  10. Dust with confectioners’ sugar once baked, then cool completely before storing.

Nutrition

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