Description
Delight in these rich Espresso Shortbread Cookies studded with crunchy chocolate-covered toffee chunks. The deep coffee flavor from instant espresso powder perfectly complements the buttery, melt-in-your-mouth texture of classic shortbread, making these cookies a sophisticated treat ideal for afternoon tea or special occasions.
Ingredients
Scale
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 into the boiling water to create a smooth and concentrated espresso mixture.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with the confectioners’ sugar at medium speed for 3 minutes until the mixture is light, fluffy, and creamy.
- Add Flavors: Incorporate the vanilla extract and the prepared espresso mixture into the butter and sugar blend, continuing to beat until fully combined.
- Incorporate Flour: Gradually add the all-purpose flour to the wet mixture, blending at low speed just until the dough forms and the flour is fully incorporated.
- Fold in Toffee: Gently fold in the finely chopped pieces of the chocolate-covered toffee bar, mixing evenly throughout the dough to distribute the chunks without breaking them up too much.
- Shape Dough: Transfer the dough into a gallon-size zipper-lock plastic bag without sealing. Roll the dough inside the bag into a rectangle approximately 9 by 11 inches and about 1/4 inch thick, smoothing out creases carefully.
- Refrigerate: Seal the bag after pressing out as much air as possible, and refrigerate the dough for a minimum of 2 hours, or up to 2 days, to allow it to firm and enhance the flavors.
- 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 to prevent sticking.
- Cut Cookies: Remove the chilled dough from the refrigerator, carefully open the plastic bag, and place the dough rectangle onto a cutting board. Cut into desired shapes using a sharp knife or cookie cutters.
- Prepare for Baking: Arrange the cut cookies on the prepared baking sheet leaving enough space between each. Use a fork to gently poke holes into each cookie to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 18 to 20 minutes or until the edges are lightly golden brown, indicating a perfect crispness while maintaining a tender crumb.
- Dust and Cool: As soon as the cookies come out of the oven and are still warm, dust them generously with confectioners’ sugar. Then transfer them to a wire rack to cool completely.
- Store: Once cooled, store the shortbread cookies in an airtight container at room temperature. They will stay fresh and delicious for at least 3 weeks.
Notes
- Ensure butter is at room temperature for easier creaming and better cookie texture.
- Refrigeration time can be extended up to 2 days if you want to prepare dough ahead of time.
- For a stronger coffee flavor, consider increasing the espresso powder to 1.5 tablespoons.
- If you cannot find a chocolate covered toffee bar, substitute with chopped chocolate chips and toffee bits.
- Use a serrated knife for cleaner cuts when working with the chilled dough.
- Cookies can be stored in an airtight container for up to 3 weeks or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: espresso shortbread cookies, toffee cookies, chocolate toffee shortbread, coffee cookies, buttery shortbread, holiday cookies
