vanilla espresso shortbread cookie.

This recipe for Shortbread cookies was first written by Katie for Fox Hollow Cottage as a guest post. We recently stumbled across it and realized the little gold mine it was. Enjoy! And, these truly are delicious little cookies! -the Nellie

Guess what I’m eating? A vanilla espresso swirled shortbread cookie.  Guess what you’re not eating? A vanilla espresso swirled shortbread cookie.  Guess what I’m giving you the recipe for? Spaghetti.  Haha, kidding. I’m funny.

I probably shouldn’t be eating this many shortbread cookies. I’ve eaten at least nine.
I’m not joking.
I “taste tested” three(ish), randomly ate another three because they were destroyed and looked unloved, and I just ate two like three minutes ago. I am eating one right now, so that’s nine.
Luckily I have a teenage metabolism. Still though, I think it’d be best if we didn’t share this with my mother.

Now, how do you make these oh-so-delicious cookies that the fifteen year old girl can’t stop eating?

Like this:

First make Vanilla Shortbread Cookies Dough(instructions at the bottom)
Taste the mixture. Mine ended up being a bit too flour-y for my liking, so I added three tablespoons of butter. You’re tasting it to see if it’s floury or not. If it’s too floury add butter. Put mixture in fridge for 15-30 minutes or until easy to handle. Roll out dough on powdered surface until thin.

Now make Espresso Shortbread Cookie Dough (instructions at the bottom)
Taste mixture. I had to add a tablespoon more butter (again), but you can leave it out if you feel it isn’t necessary. Now put mixture into fridge for 15-30 minutes or until easy to handle. Roll out dough so it’s about the same thickness as the vanilla dough.

I recommend listening to Kings of Leon when creating this, it makes the stirring have a finer quality.
It may be smart of me to add that I didn’t actually follow the directions for the espresso dough. I actually just added all the ingredients together and mixed one section of the bowl at a time (if that makes sense). Now, I am an experienced baker (HAHAHA) so this may not work for you.

Now put the two doughs on top of each other like in the picture above. You may not be able to see it, but the espresso dough is underneath the vanilla.

Then you roll the two doughs into a kind of log. Roll them together, that’s essential. You know how you make worms out of play dough? You kind of want to make a worm with the dough. Don’t roll it too much though because then it will become kind of marbled. You want the dough to become a swirl. Once this is complete, put the dough in the fridge for about an hour until it’s firm. Cut the dough in pieces so they’re about ¼ in thick and cook in oven at 360 degrees for about 13 minutes (or until firm)

Then voila! You have delicious cookies.


Also, I do not recommend trying to take pictures of these cookies if your dog has spilt water all over the floor. You may trip and almost die.

As a summary of what you were just taught (because I know that 75% of you just skipped everything I had to say and went straight to the recipe):

Super delicious vanilla espresso shortbread cookies

Vanilla Espresso Shortbread Cookie

5 from 1 vote

Ingredients
  

Vanilla Shortbread Cookie Dough (adapted from The Decor Fix)

  • 2 cups flour
  • ¼ tsp salt
  • 1 cup butter, softened (2 sticks)
  • 2 tsp vanilla extract
  • ½ cup powdered sugar more for rolling, as well.

Espresso Shortbread Cookie Dough (adapted from ledelicieux)

  • 2 cups flour
  • 2 tbsp espresso (ground)
  • ½ tsp salt
  • ¾ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup butter, softened (2 sticks)

Instructions
 

Vanilla Dough

  • Sift flour and salt in medium bowl. 
  • Beat butter until creamy. Add powdered sugar and beat for two minutes. Add vanilla extract.
  • Stir in flour mixture until combined. Taste the mixture. Mine ended up being a bit too flour-y for my liking, so I added three tablespoons of butter. You’re tasting it to see if it’s floury or not. If it’s too floury add butter. 
  •  Put mixture in fridge for 15-30 minutes or until easy to handle. Roll out dough on powdered surface until thin.

Espresso Dough

  • In separate bowl, mix butter and vanilla. 
  • Mix flour, espresso, salt and powdered sugar. 
  • Add flour mixture to butter mixture. Taste mixture. I had to add a tablespoon more butter (again), but you can leave it out if you feel it isn’t necessary. 
  • Now put mixture into fridge for 15-30 minutes or until easy to handle. Roll out dough so it’s about the same thickness as the vanilla dough. (I didn’t actually do most of this, see above)

Combine

  • Put two doughs on top of each other. Roll them together so they make a swirl. Refrigerate for an hour or until firm. Bake in 360 F for 13 minutes or until firm and beginning to turn golden.
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

Also, I would like to raise awareness for all the unloved cookies of the world. You know, the ugly, broken, deformed ones that nobody wants to eat because they look weird? Those ones. They need to be eaten. They need to feel loved. They need to feel the joy of being chewed up and going into someone’s warm, roomy tummy. That’s why I always do my part and eat these unloved cookies. Are you doing your duty? Are you eating your broken cookies?

Yeah okay buh bye. --Katie.

If you liked this recipe, you might love Katie's chocolate chip cookie recipe, or her salted nutella cookie recipe, or her molten lava cake recipe.

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