Just made the Toffee-Espresso for a cookie swap. Easy.... Really tastes Great!!! Used Starbucks Via coffee (3 singles) in place of hard to find Espresso powder. I did let the dough freeze overnight. Worked well. Will definitely make again!
Toffee-Espresso Shortbread Cookies
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Total: 5 Hours, 15 Minutes
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1/2 cup almond toffee bits
- 1 tablespoon espresso powder
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Wax paper
- 1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in toffee bits, espresso powder, and vanilla extract until blended.
- 2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
- 3. Gradually add flour mixture to butter mixture, beating at low speed until blended.
- 4. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
- 5. Preheat oven to 350°.
- 6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- 7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
- 8. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.
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