Espresso shortbread cookies

There are quite big and thick shortbread cookies. Rolling is not needed and preparing is easy and quick. The whole dough is baked in tart pan, cut after baking and ready to eat. The taste of coffee is subtle so these cookies will be liked by children as well especially if they see chocolate edge. Enjoy!


12 pieces



  • 1 tablespoon instant coffee (powder or granules)
  • 1 tablespoon boiling water
  • ¾  cup softened butter
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 ¾  cup flour
  • 2 ounces (60 g) dark chocolate
  • 1 tablespoon turbinado sugar


In a small cup stir together coffee and boiling water until coffee has dissolved. Set aside to cool to room temperature.

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in coffee, vanilla extract and salt, mix together. Add flour and mix on low speed until the dough comes together. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 30 minutes until light brown and set in the center. Remove from oven and recut into wedges. Let cool on a wire rack.

Melt the chocolate in a double boiler or microwave. One by one dip widest end of each cookie in chocolate and sprinkle with turbinado sugar. Set aside until chocolate is set.


This is Laura Kasavan's recipe from the magazine 'Bake from Scratch - Holiday Cookies'.

Category: Cookies.

Tags: chocolate, coffee.