Espresso Shortbread

Christmas is very near. I become over-zealous about making homemade gifts around this holiday, especially ones that are to be eaten. I can't help it. To combat this craze, I have decided to blog away on as many edible gift recipes as I can. Everyone needs an outlet, right? I'll be tucking a jar of spiced white peach jam, which I blogged about back in July, into everyone's stocking this year. The spices of the jam; ginger, cinnamon, cardamon and allspice are warming and welcoming into the snowy holiday. I'll also be making dozens of cookies which will both overwhelm and over- sugar my family. One of my favorite cookies is shortbread. This versatile, buttery cookie can be a vehicle for many flavors, my favorite being espresso. Each  cookie ends up tasting like a wonderful, sweet cup of espresso which I love so very much. Using ground espresso beans gives these cookies the intense coffee flavor and a delicate crunch.


Espresso Shortbread

1 cup unsalted butter, softened
2/3 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup ground espresso
1/2 teaspoon sea salt

Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. On low speed, mix in the flour, espresso, and salt until just combined  Form the dough into a disk, wrap in plastic, and chill for at least 2 hours.

Preheat the oven to 300 degrees. Roll the dough between two sheets of plastic wrap or wax paper to 1/4 inch thick. Using a sharp knife, cut the shortbread into 2 inch squares and place them 1 inch apart on ungreased baking sheets. Prick the shortbread with a fork and bake until pale golden around the edges, 20 to 24 minutes. Cool completely on a wire rack.

To make chocolate dipped or chocolate drizzled espresso shortbread, melt 2 1/2 ounces bittersweet chocolate, remove it from the heat, and add another 1 1/2 ounces chopped bittersweet chocolate. Stir continuously until the chocolate is at room temperature. Dip each cookie halfway into melted chocolate, then place them on a wire rack and let stand undisturbed until the chocolate sets, about 2 hours.

Serve with a well made cup of java! Belly up!!

*these cookies may provoke a rowdy afternoon if consumed by children