Espresso Shortbread



Makes 2 dozen cookies 


For coffee lovers with a sweet tooth, this espresso shortbread is a dream come true. Combining the buttery flavor and crumbly texture of a shortbread with the rich notes of espresso results in a lightly indulgent treat that doubles as a little pick-me-up ... which is convenient because, let's be honest, we'll pack in the caffeine any way we can!


  1. Preheat your oven to bake on 300ºF, making sure to have the baking rack in the middle of the oven.
  2. Whisk together flour, salt and espresso ground coffee.
  3. In a different bowl, cream together butter, powdered sugar and vanilla until smooth, but not extremely airy – approximately 1 to 2 minutes.
  4. Add the flour, salt and espresso to the butter mixture and mix until combined.
  5. Roll dough into a log with a 2″ diameter and wrap in parchment. Refrigerate until dough is firm.
  6. Slice the cooled dough into 24 equal slices, approximately 35 gram per slice.
  7. Press 1 espresso bean, split side-up, off-center in each cookie and place the cookies on parchment-lined sheet trays.
  8. Bake at 300ºF for 27 minutes.
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Espresso Shortbread

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