Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Espresso-Bean Shortbread 3.5 (52) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen These shortbread cookies are an ideal companion to a well-made cup of coffee. Ingredients 1 ½ cups (3 sticks) unsalted butter, room temperature ¾ cup plus 2 tablespoons confectioners' sugar 1 tablespoon instant espresso powder 2 tablespoons finely ground espresso beans 3 cups plus 2 tablespoons all-purpose flour ¾ teaspoon salt Directions Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add coffee mixture and ground espresso beans to butter mixture; beat to combine. In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight. Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes. Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature. Cook's Notes To give these cookies a stronger coffee flavor, add 2 teaspoons of coffee extract after creaming the butter and sugar. Rate it Print