Rating: 4.5 stars
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If you're a true coffee connoisseur or enjoy the savory taste of coffee with chocolate, you'll enjoy Espresso Shortbread Cookies.

Sara Foster
Recipe by Southern Living December 2013

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
45 mins
total:
3 hrs 15 mins
Yield:
Makes about 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

  • 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.

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

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

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