Espresso Shortbread
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 sticks
Butter (at room temperature)1 cup
Sugar1 tsp
Pure Vanilla Extract1.5 cups
All-Purpose Flour1.5 tbsps
Espresso PowderDirections:
1
Special equipment: 9 by 9 inch baking pan Preheat the oven to 350 degrees F
2
Cream the butter and sugar together until light and fluffy
3
Add the vanilla extract and mix for 30 seconds
4
Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute
5
Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan
6
Gently press the dough evenly into the espresso covered pan
7
Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes
8
Remove from the oven and let cool 15 minutes
9
Using a sharp paring knife score the top of the still warm but cooling short bread
10
Cut in any size you prefer, we like 2 inch squares
11
Run a butter knife around the edge of the pan and invert onto a cutting board
12
Give 1 sharp rap and the shortbread will release from the pan
13
Let cool an additional 10 minutes and slice along the scored lines