Espresso Shortbread Cookies

Espresso Shortbread Cookies Recipe
David Prince
Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.


Makes 3 dozen cookies (serving size: 1 cookie)

Recipe from


Recipe Time

Prep and cook: 40 Minutes
Chill: 2 Hours

Nutritional Information

Calories 138
Caloriesfromfat 56 %
Protein 1.4 g
Fat 8.5 g
Satfat 5.2 g
Carbohydrate 14 g
Fiber 0.3 g
Sodium 111 mg
Cholesterol 21 mg


1 1/2 cups (3/4 lb.) butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 teaspoons finely ground espresso-roast coffee beans
3 tablespoons Kahlúa or other coffee-flavored liqueur
3 1/3 cups all-purpose flour
1/3 cup cacao nibs (see notes)


1. Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.

2. Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.

3. Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool.

Note: Nutritional analysis is per cookie.


Sarene Wallace, Camarillo, CA,

January 2006
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