Coffee Shortbread Cookies

Although I did not make these for our anniversary yesterday, I am posting them today in honor of it. Two years of marriage! I am definitely happy about that, and happy to be with him. You can make these for your special someone, or just eat them. They are really light and flaky, making them easy to nibble on. This recipe does not make a large batch, but you can easily double or triple it for a larger crowd.

I don’t have espresso or regular ground coffee, but you could use that instead if it’s what you have. You can also bake these cookies for longer or shorter depending on how crunchy or soft you like your shortbread. These are not as buttery as some shortbread cookies, but I liked that because I could have one in the afternoon for a slightly sweet treat.

 

I hope everyone has a safe and fun July 4th celebration (if you celebrate). If you get the chance, maybe you can whip up some special treats, like some frozen treats! I will be skipping a post this Friday, but you will see one on Monday.

Directions for Coffee Shortbread Cookies

Slightly adapted from Absolutely Chocolate

• 1 stick (1/2 cup) butter, cold and cut into 1/2-inch pieces
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 5 ounces flour
• 1 Tablespoon instant coffee
• 1 teaspoon vanilla

Prepare a baking sheet with parchment or a silicone liner. With a mixer, paddle together the butter, sugar, and salt for just 2 minutes on low.

Add the flour and coffee on low.

Scrape the sides, then stir in the vanilla, making sure everything is well-mixed.

Roll out the dough to about 1/4-inch thickness. (I found rolling it between 2 silicone liners worked well.) Cut out your shapes with a cookie cutter, placing them on the baking sheet.

The bench scraper helps get the sticky cookies to the baking sheet.

Press the scraps back together and continuing making cookies until you have no more dough.

You can make whatever shapes you like.

Refrigerate the cookies for at least 20 minutes. Meanwhile, preheat the oven to 300 degrees. Bake the cookies for about 30-40 minutes until the tops look dry and just slightly golden. Rotate them during baking as necessary (about halfway through should suffice).

Directions for Coffee Shortbread Cookies (without pictures)

Slightly adapted from Absolutely Chocolate

• 1 stick (1/2 cup) butter, cold and cut into 1/2-inch pieces
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 5 ounces flour
• 1 Tablespoon instant coffee
• 1 teaspoon vanilla

Prepare a baking sheet with parchment or a silicone liner. With a mixer, paddle together the butter, sugar, and salt for just 2 minutes on low. Add the flour and coffee on low. Scrape the sides, then stir in the vanilla, making sure everything is well-mixed. Roll out the dough to about 1/4-inch thickness. (I found rolling it between 2 silicone liners worked well.) Cut out your shapes with a cookie cutter, placing them on the baking sheet. Press the scraps back together and continuing making cookies until you have no more dough. Refrigerate the cookies for at least 20 minutes. Meanwhile, preheat the oven to 300 degrees. Bake the cookies for about 30-40 minutes until the tops look dry and just slightly golden. Rotate them during baking as necessary (about halfway through should suffice).