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Nadia James

Brown Sugar Espresso Shortbread

Brown Sugar Espresso Shortbread — A buttery slice-and-bake cookie with a delicate crumb and simple holiday flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting / chilling / cooling 40 minutes
Total Time 1 hour 18 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 2 tablespoons light brown sugar
  • 1 teaspoon instant espresso powder

Equipment

  • mixing bowl
  • sharp knife
  • baking sheets

Method
 

  1. Heat the oven to 325°F and line two baking sheets.
  2. Cream butter and powdered sugar until smooth, then blend in vanilla.
  3. Stir in flour and salt just until a soft dough forms. Work in light brown sugar, instant espresso powder without overmixing.
  4. Shape into a 2-inch-thick log, wrap and chill 30 minutes; cut into 24 slices and place 1 inch apart.
  5. Bake 15–18 minutes until bottoms are lightly golden; cool 10 minutes on the tray.

Notes

  • Do not overwork shortbread dough; the butter supplies its tender texture.
Storage: Store fully cooled cookies airtight at room temperature up to 5 days or freeze up to 2 months.
Serving suggestion: Serve on a festive platter.