Vanilla Espresso Shortbread Cookie
Ingredients
Vanilla Shortbread Cookie Dough (adapted from The Decor Fix)
- 2 cups flour
- 1/4 tsp salt
- 1 cup butter, softened (2 sticks)
- 2 tsp vanilla extract
- 1/2 cup powdered sugar more for rolling, as well.
Espresso Shortbread Cookie Dough (adapted from ledelicieux)
- 2 cups flour
- 2 tbsp espresso (ground)
- 1/2 tsp salt
- 3/4 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.