Espresso Shortbread Cookies
Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.
How to Make It
Step 1
1
Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.
Step 2
2
Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per cookie.
Ingredients
1 1/2 cups (3/4 lb.) butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 teaspoons finely ground espresso-roast coffee beans
3 tablespoons Kahlúa or other coffee-flavored liqueur
3 1/3 cups all-purpose flour
1/3 cup cacao nibs (see notes)
Directions
Step 1
1
Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.
Step 2
2
Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per cookie.
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