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Espresso Shortbread Cookies

Source of Recipe


Sunset, January 2006






List of Ingredients



• 1-1/2 cups (3/4 pound) butter, at room temperature
  
• 1-1/4 cups powdered sugar
  
• 1 tsp vanilla
  
• 1/2 tsp salt
  
• 4 tsp finely ground espresso-roast coffee beans
  
• 3 Tbsp Kahlua or other coffee-flavored liqueur
  
• 3-1/3 cups all-purpose flour
  
• 1/3 cup cacao nibs (see Note)
  






Instructions



1. Preheat oven to 325° F. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlua. Beat to combine. Add flour and cacao nibs and mix until well blended.
   
   
2. Form dough into two 1½-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.
   
   Makes 3 dozen cookies.
   
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   NOTE
   
   Cacao nibs are bits of roasted cacao beans, the primary raw ingredients used to make chocolate. Look for them in specialty or gourmet grocery stores.