Espresso Shortbreads

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

These shortbreads have the intense flavor and aroma of really good espresso. Make them with good-quality ground espresso that you have ground yourself or ask a local coffee store to grind the beans for you. Use your favorite cookie cutters to cut out shapes–we cut our shortbreads in the shape of dog bones once. A playful shape perks up the conversation when dessert comes along.

Ingredients

Steps

1. In a large mixing bowl, beat butter with powdered sugar on low speed of an electric mixer for 30 seconds. Add salt, flour, and ground espresso. Continue mixing on low speed, occasionally scraping down sides of bowl with a rubber spatula, until dough just comes together. It should look dry.
2. Turn dough onto a lightly floured work surface, and dust top of dough with flour. Roll out ¼ inch thick. Cut shortbreads with a cookie cutter of your choice. Place 1 inch apart on ungreased baking sheets. Gather unused pieces, lightly dust with flour only if needed, then re-roll dough and cut out cookies until all dough is used.
3. Refrigerate for 1 hour.
4. Preheat oven to 300°F. Bake shortbreads until firm, 25 to 30 minutes. Because the dough is dark, it is hard to tell when the cookies are done. Feel them for firmness, and pay attention to the aroma. At about 25 minutes, the smell of coffee should be noticeable–and delightful. Remove from sheets to wire racks to cool.

Notes

• Suggested Beverage: Coffee
• These shortbreads can be made up to 3 months ahead and frozen. Pack between sheets of waxed paper and freeze in a plastic freezer container. Thaw at room temperature. You can also make them up to 1 week ahead and store in a tightly covered tin at room temperature.
• If you want to make plain shortbread, use 2 cups all-purpose flour and eliminate espresso grounds.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.