This wonderful holiday recipe for shortbread uses basic shortbread as its base.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Cook's Notes

Cookies will keep, in an airtight container, at room temperature for 2 weeks.

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