Espresso Shortbread

Yield: 42 cookies

Ingredients

1 tablespoon instant espresso powder

1 tablespoon boiling water

16 tablespoons (2 sticks) unsalted butter, room temperature

2/3 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon coarse sea salt

2 cups all purpose flour

powdered sugar, for dusting, optional

Directions:

Dissolve the espresso in the boiling water, and set aside to cool.

In a stand mixer, fitted with a paddle attachment, beat the butter and powdered sugar together on medium speed for 3 minutes, until smooth. Add in the vanilla, prepared espresso and salt; reduce the mixer speed to low and add the flour until just mixed.

Transfer the dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Preheat the oven to 325 degrees F and position oven racks to divide the oven into thirds. Prepare two baking sheets by lining them with parchment paper.

Remove dough from fridge and position on a cutting board. Slit the bag open and place the dough on the board. Using a sharp knife, cut the dough into 1 1/2-inch squares. Transfer squares to prepared baking sheets and prick each square, all the way through, twice with a fork.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back halfway through cooking times. Remove shortbreads from oven when they have a very pale toasted color and transfer to a rack to cool. Dust with powdered sugar, if using.

Adapted from Smitten Kitchen

Photo and food styling by Webstop.

Please note that some ingredients and brands may not be available in every store.

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