Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Southern Living December 2009

Gallery

Recipe Summary

prep:
15 mins
total:
5 hrs 15 mins
Yield:
Makes 4 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

  • Gradually add flour mixture to butter mixture, beating at low speed until blended.

  • 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.

  • Preheat oven to 350°.

  • 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.

  • Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

  • Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

Advertisement
Advertisement