Description
These Espresso Shortbread Cookies with Toffee Chunks combine rich coffee flavor with buttery, crumbly shortbread and delightful bits of chocolate-covered toffee. Perfect for coffee lovers and sweet treat enthusiasts alike, these cookies are easy to make, lightly golden, and generously dusted with confectioners' sugar.
Ingredients
Espresso Mixture
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
Cookie Dough
- 1 cup unsalted butter, room temperature
- 2/3 cup confectioners’ sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 chocolate covered toffee bar (3.5-4 ounces), finely chopped
Instructions
- Dissolve Espresso Powder: In a very small bowl, dissolve the instant espresso powder in the boiling water until you have a smooth espresso mixture ready to incorporate in the dough.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter and confectioners' sugar together on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Flavors: Add the vanilla extract and the prepared espresso mixture to the creamed butter-sugar, continuing to beat until well blended.
- Incorporate Flour: Gradually add the all-purpose flour to the wet mixture and mix at low speed just until combined to form the cookie dough.
- Fold in Toffee: Gently fold in the finely chopped chocolate-covered toffee bar pieces, ensuring they are evenly distributed throughout the dough.
- Shape Dough: Transfer the dough into a gallon-size zipper-lock plastic bag without sealing. Roll it out inside the bag into a rectangle approximately 9 by 11 inches and about 1/4 inch thick, smoothing out any wrinkles.
- Refrigerate: Seal the bag, pressing out excess air, and refrigerate the dough for at least 2 hours or up to 2 days to firm it up.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Cut Cookies: Remove the dough from the refrigerator, open the plastic bag, and place the rectangle of dough onto a cutting board. Use a sharp knife or cookie cutters to cut into desired shapes.
- Prepare for Baking: Transfer the cut cookies to the prepared baking sheet. Use a fork to poke holes in each cookie to ensure even baking.
- Bake: Bake the cookies in the preheated oven for 18 to 20 minutes until the edges are lightly golden.
- Dust and Cool: While still warm, dust the cookies generously with confectioners’ sugar. Then transfer to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container at room temperature. They will keep fresh for at least 3 weeks.
Notes
- The dough can be refrigerated for up to 2 days before baking, allowing you to prepare ahead.
- Use parchment paper to prevent sticking and ensure even baking.
- Poking holes in the cookies with a fork helps prevent puffing up while baking.
- For a stronger coffee flavor, you may increase the espresso powder slightly, but avoid overdoing it to maintain the shortbread texture.
- Cookies should be fully cooled before storing to maintain crispness.
