ESPRESSO COFFEE SHORTBREAD
1 1/2 cups (340g) 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
1/2 cup almonds (optional)
Preheat oven to 160°. 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 mix until well blended. Press the dough evenly into the prepared pan and chill for 30 minutes in the fridge.
Before baking, score the dough into whatever size and shape cookies you want; I like to make 20 long, thin cookies. (The scores will meld together a bit while baking, but should still be visible enough to help you cut the cookies after baking.) Gently press one almond on top of each scored cookie.
Bake until the cookies are set, but not browned, about 35 minutes.
Cool for 5 minutes, then score the cookies again over the lines you already scored.
Cool 30 minutes in the pan, then use the parchment paper to lift the cookies out.
Cut the cookies along the scored lines, cool completely, and serve or store in an air-tight container at room temperature.
|Calories 130||Calories from Fat 70|
|Total Fat 8g||12%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 13g||4%|
|Dietary Fiber 0g||0%|