Espresso Shortbread With Toffee (Printable)
Buttery espresso-infused shortbread loaded with sweet toffee bits for the perfect coffee companion.
# What you'll need:
→ Cookie Dough
01 - 1 cup unsalted butter, room temperature
02 - 3/4 cup powdered sugar
03 - 2 teaspoons instant espresso powder
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Mix-Ins
07 - 3/4 cup toffee bits
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter and powdered sugar together with a mixer until light and fluffy, about 2-3 minutes.
03 - Mix in the instant espresso powder and vanilla extract until well combined.
04 - Gradually add the flour and salt. Mix just until the dough comes together.
05 - Fold in the toffee bits by hand, distributing them evenly throughout the dough.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the bottom of a glass.
07 - Bake 16-18 minutes, or until the edges are lightly golden.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The texture is absolutely perfect, crisp at the edges and meltingly tender in the middle
- Espresso powder enhances the butter flavor without making these taste like straight coffee
- They come together in under 20 minutes with zero fancy techniques
02 -
- The dough should feel soft and slightly tacky but not sticky, if it seems too warm to work with refrigerate it for 15 minutes
- These cookies will not look completely done when you take them out but they firm up beautifully as they cool
03 -
- Room temperature ingredients make the difference between a cookie that spreads properly and one that stays in a sad little mound
- Weighing your flour instead of using measuring cups is the secret to consistent results every time