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Espresso Shortbread

Wishing you a warm and toasty Tuesday!

I am a tea drinker! I LOVE all things tea. I have many friends who enjoy coffee and some who LOVE coffee! My husband LOVES his coffee! I created this recipe with that in mind. I am not a fan of the smell of coffee however, these cookies smell wonderful! The dough smells great and then when they are baking and come out of the oven, divine! If you are a coffee dipper they make a good cookie to dip in coffee. I also kicked them up a notch by dipping them in chocolate and toasted coconut! I used a simple round scalloped edge cookie cutter but I made some of them with these over the edge cookie cutters that I’ve had for years! ENJOY!

Stay tuned for one more post on coffee this week…….

Espresso Shortbread
3/4 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 TBSP brown sugar
1 tsp vanilla
1 1/2 cups flour
1 TBSP espresso powder
Cream butter with both sugars, add the vanilla. Gradually add in the flour and espresso powder. Roll out and cut with cookie cutters. Bake at 350 for 15 to 18 minutes. Once cooled you can dip them in your favorite melted chocolate and sprinkle with toasted coconut! Enjoy!


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