Espresso Shortbread With Toffee (Printable)
Buttery espresso-infused shortbread loaded with sweet toffee chunks for a perfect coffee companion.
# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, room temperature
02 - 3/4 cup powdered sugar
03 - 2 teaspoons instant espresso powder
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Mix-Ins
07 - 3/4 cup toffee bits
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter and powdered sugar together with a mixer until light and fluffy, about 2–3 minutes.
03 - Mix in the instant espresso powder and vanilla extract until well combined.
04 - Gradually add the flour and salt. Mix just until the dough comes together.
05 - Fold in the toffee bits by hand, distributing them evenly throughout the dough.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the bottom of a glass.
07 - Bake 16–18 minutes, or until the edges are lightly golden.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They're that rare cookie that's sophisticated enough for a dinner party but simple enough for a Tuesday afternoon craving
- The espresso creates these incredible caramel notes that make regular shortbread taste almost plain by comparison
02 -
- Don't be tempted to bake them until they look completely done—they'll firm up as they cool and overbaking makes them crumbly and dry
- The dough should feel soft and slightly tacky, not sticky—if it's too soft to work with, refrigerate for 15 minutes
03 -
- Measure your flour by spooning it into the measuring cup and leveling off—scooping directly packs it down and can make your cookies dry
- If your toffee bits sink to the bottom, toss them in a tablespoon of flour before folding them into the dough