ESPRESSO SHORTBREAD
From the show Party Line with Dan and Steve, these have gotten rave reviews! A Spanish touch to the Scottish shortbread! Spanish, British, New England
Provided by Sharon123
Categories Dessert
Time 40m
Yield 9-12 shortbread cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- First, cream the butter and sugar together until it's light and fluffy. Add vanilla extract and mix for about 30 seconds. Then add the flour and espresso powder and mix until dough is smooth, about 1 minute.
- Spray a 9"x9" pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press dough evenly into the espresso covered pan. Place pan into the top part of the oven and bake until shortbread is set, about 17 to 20 minutes. Remove from oven and let cool about 15 minutes.
- Using a sharp knife, score the top of the still warm short bread. Cut in 2" squares(or how you like). Run a butter knife around the edge of the pan and invert onto a cutting board. Give a sharp rap and the shortbread will release from the pan. Let it cool aobut 10 more minutes and slice along the scored lines. Enjoy!
Nutrition Facts : Calories 256.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 109.6, Carbohydrate 27.3, Fiber 0.6, Sugar 11.2, Protein 2.4
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Makhotso Maqeba
maqebamakhotso60@hotmail.co.ukThese cookies were amazing! Definitely a keeper.
Philip Oboye
ophilip@hotmail.comThese cookies were delicious! I love the espresso flavor. They were also very easy to make.
Ripon
ripon@gmail.comThese cookies were a bit dry, but the flavor was good. I think I would add a little more butter next time.
Bechan Yadav
y23@hotmail.comThese cookies were a bit too sweet for my taste, but they were still good. I would probably cut the sugar down a bit next time.
Keith Jenkins
keithj78@yahoo.comThese cookies were so easy to make, and they turned out so well! The espresso flavor is perfect, and the shortbread is so buttery and crumbly.
Righty Badsha
rightyb@gmail.comI love the unique flavor of these cookies. The espresso adds a nice depth of flavor, and the shortbread is perfectly buttery and crumbly.
Saad Mallik
s@gmail.comThese cookies were delicious! The espresso flavor was subtle but present, and the shortbread was buttery and crumbly. I would definitely make these again.
Natalee Parsons
parsons_natalee68@hotmail.comThese cookies were amazing! They were so easy to make and they turned out perfectly. I will definitely be making these again and again.
TAnne
tanne@hotmail.co.ukThese cookies were a bit dry, but the flavor was good. I think I would add a little more butter next time.
Adeola Olomo
olomo@hotmail.frThese cookies were a bit too sweet for my taste, but they were still good. I would probably cut the sugar down a bit next time.
Nthabiseng Tlali
nthabiseng@hotmail.frI'm not a huge fan of espresso, but these cookies were still really good. The shortbread was so buttery and crumbly, and the espresso flavor was not overpowering.
Chika J Black
j-chika@yahoo.comThese were the perfect cookies to enjoy with my morning coffee. They were light and airy, with just the right amount of sweetness.
Anna Harmon
anna-harmon@gmail.comI love espresso, so I was excited to try these cookies. I was not disappointed! They were so flavorful and addictive. I couldn't stop eating them.
Nicks Barts
b41@aol.comThese cookies were delicious! The espresso flavor was subtle but present, and the shortbread was buttery and crumbly. I would definitely make these again.
Glenn Crolly
c@yahoo.comThese espresso shortbread cookies were a hit! They had the perfect balance of coffee flavor and sweetness. I'll definitely be making these again.