Espresso Shortbread Cookies

Espresso shortbread cookies are so much better than plain shortbread.

Espresso Shortbread Cookies

Enjoy with a cup of tea, a mug of coffee or a glass of milk.

Espresso Shortbread Cookies


  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 8 oz. unsalted butter
  • 1/2 cup + 2 tbsp. sugar
  • 2 tsp. finely ground espresso
  • 2 tsp. vanilla


  1. Preheat oven to 300F. Line bottom and sides of 8×8 in. pan with parchment paper leaving 2-3 inch overhang on sides.
  2. Sift flour and salt. Set aside.
  3. Beat butter until creamy and smooth. Add sugar and espresso and beat 5- minutes. Add vanilla. Add flour mixture and beat until combined.
  4. Pat dough into pan. Prick surface with fork. Cut dough all the way through.
  5. Bake until gold yet not brown, about 45-50 minutes. Transfer to wire rack. Immediately cut the warm shortbread along the marked lines to prevent breaking once cooled.
  6. Remove from pan using parchment “handles” once cooled.
  7. Store in airtight container and store at room temperature or freeze.
  8. SOURCE: Baking for All Occasions, Flo Braker

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