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Buttery Espresso Shortbread Cookies with a Bold Coffee Kick

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Delicious shortbread cookies infused with a bold espresso flavor, combining a melt-in-your-mouth texture with rich coffee goodness.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon finely ground espresso beans
  • 1/4 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, salt, and espresso beans.
  3. In another bowl, beat the butter with granulated and powdered sugars until light and fluffy.
  4. Mix in the vanilla extract.
  5. Gradually add dry ingredients into the wet mixture and stir until a soft dough forms.
  6. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  7. Roll the chilled dough out to 1/4-inch thickness and use cookie cutters to shape them.
  8. Place cookies on the baking sheet and bake for 12–15 minutes or until edges are golden brown.
  9. Allow to cool for 5 minutes before transferring to a wire rack.

Notes

Experiment with flavors by adding cinnamon or chocolate chips. Store in an airtight container for up to one week.

Nutrition

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