Your sweetheart will love these crispy espresso shortbread cookies with chocolate icing! Easy to make, these treats will please your coffee lover. Espresso adds subtle complexity to shortbread cookies.
Ingredient
– 1 cup 8 oz. cold unsalted butter, cut into ½-inch piece– ½ cup confectioner's sugar– ½ tsp. table salt– 2 Tbs. espresso– 1 tsp vanilla extract– 2-¼ cups all-purpose flour– 3 tablespoons cocoa powder
Direction
1
Whisk cocoa powder into flour in a small bowl; set aside. Beat the butter and confectioner's sugar with a paddle attachment on low speed for 1-2 minutes, scraping the bowl as needed.
2
Beat in espresso, vanilla, and salt.
Add the flour/cocoa powder mixture and mix on low speed for 3 minutes, being careful not to overmix.
Flatten the dough into a disk on plastic wrap.
3
Wait 30-60 minutes until the dough is firm enough to handle.
Roll dough to 1/4 inch thick on lightly floured surface. Roll it out evenly to bake cookies evenly.
4
Cut shapes as close together as possible with a heart or other cookie cutter. Roll and cut more cookie shapes from scraps.
5
If dough sticks, chill more. Place the cookies on two parchment-lined baking sheets and refrigerate for 20 minutes.
6
Heat oven to 350 F.
Bake the cookies for 13-18 minutes until golden bottom and edges and pale to golden top.
Cool and apply Nutella or melted chocolate. Add Maldon salt or sprinkles.