Espresso Shortbread Cookies

Name: Espresso Shortbread Cookies
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters butter, softened; 118 milliliters chocolate-covered espresso beans, chopped; 473 milliliters all-purpose flour; 118 milliliters granulated sugar; 1 Tbsp finely ground espresso beans; 1 teaspoon sea salt; 118 milliliters Demerara or turbinado sugar, divided; 1 teaspoon vanilla extract

Espresso Shortbread Cookies might be just the dessert you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 632 calories, 6g of protein, and 35g of fat each. If you have sea salt, vanillan extract, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes.

Instructions

Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until light and fluffy. Stir in vanilla.

Ingredients you will need

Vanilla

Equipment you will use

Stand Mixer

Stir together flour and next 2 ingredients in a medium bowl. Gradually add to butter mixture, beating just until blended; stop to scrape bowl as needed. (Do not overmix.)

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Divide dough in half. Turn 1 dough portion out onto wax paper, and shape into a 10- x 2-inch log.

Ingredients you will need

Dough

Equipment you will use

Wax Paper

Sprinkle log with 3 Tbsp. Demerara sugar, and roll log back and forth to adhere. Repeat with remaining dough portion and 3 Tbsp. Demerara sugar. Wrap logs in plastic wrap, and chill 2 to 3 hours.

Ingredients you will need

Demerara Sugar