Options

Format:
Include:
PRINT
See more
David Prince Photo by: David Prince

Espresso Shortbread Cookies

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.

Sunset JANUARY 2006

  • Yield: Makes 3 dozen cookies (serving size: 1 cookie)
  • Prep and cook:40 Minutes
  • Chill:2 Hours

Ingredients

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 56%
  • Protein: 1.4g
  • Fat: 8.5g
  • Saturated fat: 5.2g
  • Carbohydrate: 14g
  • Fiber: 0.3g
  • Sodium: 111mg
  • Cholesterol: 21mg
advertisement

Go to full version of

Espresso Shortbread Cookies recipe

advertisement