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Espresso Shortbread

This wonderful holiday recipe for espresso shortbread can be found in "Season's Eatings" along with the following recipes: Basic Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, and Black-and-White Triangles.

  • Yield: Makes 2 dozen rounds
Espresso Shortbread

Source: The Martha Stewart Show, December Fall 2008

Ingredients

  • 1 batch Basic Shortbread
  • 2 tablespoons espresso powder
  • 1 teaspoon hot water
  • 1 teaspoon pure vanilla extract

Directions

  1. Dissolve espresso powder in hot water. Prepare basic shortbread, adding espresso to creamed butter mixture along with vanilla extract before adding flour mixture. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds. Score a line down the middle of each with the back of a knife; refrigerate for 20 minutes. Bake until firm, about 20 minutes.

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