Espresso shortbread recipe

Morgan James Eckroth

This espresso shortbread recipe combines the rich flavor of espresso with the buttery crumble of shortbread for a delicious treat that is easy to make. With just a few simple ingredients and minimal prep time, this recipe is perfect for any occasion.

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Prep Time 20

Cook Time 15

Total Time 35

Course This recipe is typically served as a dessert or sweet snack.

Cuisine This recipe does not have a specific cuisine, as shortbread is a popular treat in many cultures. However, the addition of espresso powder gives it a unique twist.

Servings 20 cookies

Calories 120 kcal

Equipment

1 Mixing bowl
1 hand mixer or stand mixer
1 Rolling Pin
1 cookie cutter
1 baking sheet

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp espresso powder
1 cup unsalted butter, room temperature

Instructions

Preheat your oven to 350°F.
In a mixing bowl, combine the flour, sugar, and espresso powder.
Add the butter to the bowl and use a hand mixer or stand mixer to mix until a dough forms.
Roll out the dough on a floured surface to about 1/4 inch thickness.
Use a cookie cutter to cut the dough into your desired shape.
Place the cookies on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until the edges are lightly browned.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Nutritional Values:

Each serving of this espresso shortbread recipe (1 cookie) contains approximately 120 calories, 7g fat, 14g carbohydrates, and 1g protein.

Additional Notes/Tips:

For a stronger espresso flavor, you can add an extra tablespoon of espresso powder to the recipe. You can also sprinkle a little extra sugar on top of the cookies before baking for a sweet crunch.

Keyword espresso shortbread recipe