Espresso Shortbread

Chef’s Note

“This crisp and buttery Espresso Shortbread is flecked with ground espresso beans and dipped in a coffee glaze…the perfect treat for any coffee lover.”






16 cookies




  • 1 cupall-purpose flour
  • 12 cupbutter, cold
  • 14 cupsugar
  • 1 12 teaspoons ground espresso beans
  • 12 teaspoonvanilla
  • 14 teaspoonsalt
  • 12 cuppowdered sugar
  • 12 teaspooninstant espresso powder
  • 1 tablespoonmilk or 1tablespoonwater
  • Directions

  • Cut the butter into cubes.
  • Place all of the shortbread ingredients in the bowl of your food processor. (You can also use a mixer, or just work the butter in with your fingers.).
  • Blend until the mixture looks sandy and dry. Turn the mixture out onto a flat surface and keep pressing until the dough comes together.
  • Lightly flour your surface and roll the shortbread into a 1/2 inch thick square. It will be roughly 5.5 x 5.5 inches.
  • Cut in half horizontally, and then cut each half into eight fingers (16 cookies total).
  • You can also use cookie cutters to cut into shapes.
  • Transfer to a baking sheet spacing an inch apart. There is no need to grease the pan.
  • Refrigerate the shortbread for about 20 minutes.
  • In the meantime, preheat your oven to 350ºF.
  • Bake for 25 minutes until the edges are golden. If some of the cookies have spread a bit and you want them all to look identical, you can trim them as soon as you take them out of the oven.
  • Let the shortbread cool.
  • Place the powdered sugar, instant espresso powder and milk in a small bowl and mix until smooth.
  • If the glaze is too thick add an bit of extra milk or water a half teaspoon at a time, until you get the desired consistency.
  • Dip half the shortbread into the glaze. You can also drizzle the glaze over the baked shortbread.
  • Allow the glaze to harden.
  • Store in an airtight container in a single layer.
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