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
The Martha Stewart Show, December Fall 2008
Yield Makes 2 dozen rounds
- 1 batch Basic Shortbread (http://www.marthastewart.com/283387/basic-shortbread)
- 2 tablespoons espresso powder
- 1 teaspoon hot water
- 1 teaspoon pure vanilla extract
- 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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