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Espresso Shortbread Cookies

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

 

Hands-on time 45 mins
Total time 3 hrs, 15 mins
Yield Makes about 4 dozen
If you're a true coffee connoisseur or enjoy the savory taste of coffee with chocolate, you'll enjoy Espresso Shortbread Cookies.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup chocolate-covered espresso beans, chopped
  • 1 tablespoon finely ground espresso beans
  • Wax paper
  • 1/2 cup Demerara or turbinado sugar, divided

How to Make It

  1. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until light and fluffy. Stir in vanilla.

  2. Stir together flour and next 2 ingredients in a medium bowl. Gradually add to butter mixture, beating just until blended; stop to scrape bowl as needed. (Do not overmix.)

  3. Divide dough in half. Turn 1 dough portion out onto wax paper, and shape into a 10- x 2-inch log. Sprinkle log with 3 Tbsp. Demerara sugar, and roll log back and forth to adhere. Repeat with remaining dough portion and 3 Tbsp. Demerara sugar. Wrap logs in plastic wrap, and chill 2 to 3 hours.

  4. Preheat oven to 350°. Cut chilled dough into 1/4-inch-thick slices, and place 1 inch apart on 2 lightly greased baking sheets. Sprinkle 1 1/2 tsp. Demerara sugar over cookies on each sheet.

  5. Bake, in batches, at 350° for 12 to 15 minutes or until golden around edges, switching baking sheets halfway through.

  6. Transfer to wire racks; cool 5 minutes. Serve immediately, or cool completely. Store up to 4 days.