Friday, December 31, 2010
Cookie Recipe #363 - Espresso Shortbread
Need to stay awake to greet the New Year? Eat a few of these delicious shortbread cookies for that extra "burst" of energy. Make up earlier in the day, then leave in the refrigerator until evening-just slice, bake and serve!
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature, 1/3 cup confectioners' sugar, 1/3 cup granulated sugar, 2 1/4 cups all-purpose flour, 2 1/2 tablespoons finely ground espresso beans, 2 teaspoons vanilla extract, 1 teaspoon kosher salt.
Instructions: Place the butter and sugars in the bowl of a mixer fitted with the paddle attachment or the bowl of a food processor fitted with the mixing blade and mix until smooth and creamy. Scrape down the sides of the bowl, add the flour, ground espresso beans, vanilla and salt, mix well and scrape again. Form the dough into 1 1/2-inch-diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate for at least 1 hour and up to 2 days, or freeze for up to 2 months.
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or lightly spray with cooking spray; set aside. With the tip of a very sharp knife, cut 1/4 - 1/2-inch slices of the dough and place 2 inches apart on prepared pans. Bake until the cookies are just beginning to brown on the edges, about 20 minutes. Transfer to a wire rack to cool.
Makes about 6 dozen cookies.
"Cookies 52 Easy Recipes for Year-Round Baking", John Wiley & Sons, Inc., Hoboken, NJ, 2007.