Espresso Shortbreads- Crisp espresso shortbread cookies with chocolate icing are wonderful for your sweetheart! Simple to make, these sweets will gratify your coffee lover. Espresso adds richness to shortbread cookies, although it's slight.
Ingredient
– 1 cup 8 oz. cold unsalted butter, cut into ½-inch piece– ½ cup confectioner's sugar– ½ tsp. table salt– 2 Tbs. espresso or coffee or tea decaf or regular– 1 tsp vanilla extract– 2-¼ cups all-purpose flour– 3 tablespoons cocoa powder
Direction
1
Whisk cocoa powder into flour in a small dish; leave aside. Beat the butter and confectioner's sugar with a paddle attachment on low speed for 1-2 minutes, scraping the bowl as needed.
2
Beat in espresso, vanilla, and salt. Add the flour/cocoa powder mixture and mix on low speed for 3 minutes, being careful not to overmix.
3
Flatten the dough into a disk on plastic wrap. Wait 30-60 minutes until the dough is stiff enough to handle. Roll dough to 1/4 inch thick on lightly floured surface.
4
Roll it out evenly to bake cookies evenly. Cut shapes as close together as possible with a heart or other cookie cutter. Roll and cut more cookie shapes from scraps. If dough sticks, chill further.
5
Place the cookies on two parchment-lined baking pans and refrigerate for 20 minutes. Heat oven to 350 F.
6
Bake the cookies for 13-18 minutes till golden bottom and edges and pale to golden top. Cool and apply Nutella or melted chocolate. Add Maldon salt or sprinkles.