Créé avec l’IA
Espresso Shortbread Cookies
45 min 733 kcal par portion Moyen
Ingrédients
4 Portions
- unsalted butter1 cup
- granulated sugar0,5 cup
- all-purpose flour2 cups
- instant espresso powder2 tablespoons
- vanilla extract0,5 teaspoon
- salt0,25 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 3
In a separate bowl, whisk together the all-purpose flour, instant espresso powder, and salt.
- 4
Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined.
- 5
Stir in the vanilla extract.
- 6
Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 7
Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- 8
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- 9
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
