Best Coffee Shortbread Recipes

COFFEE SHORTBREAD

Steps:

• Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS

Steps:

• Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
• Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
• In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
• Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
• Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
• Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
• Bars can be stored in an airtight container for up to 1 week.

COFFEE SHORTBREAD COOKIES

Steps:

• In large bowl combine almonds, flour, confectioners' sugar and coffee. Cut in the butter and mix together until well blended. Shape dough into a ball, wrap in foil or plastic and refrigerate for at least half an hour.
• On lightly floured surface roll chilled dough to about 1/4 inch thickness. Cut with 2 inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and sprinkle tops with granulated sugar.
• Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Remove from sheet. Cool cookies on wire rack.

COFFEE WALNUT MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
• To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
• To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
• To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

COFFEE SHORTBREAD COOKIES

Steps:

• Preheat oven to 300°F.
• Cream butter, sugars and coffee granules together; gradually beat in flour and salt.
• On a lightly floured surface, roll out dough to 1/4 inch thickness.
• Cut with floured 2-3 inch cookie cutters; place cookies 2 inches apart on ungreased baking sheets.
• Bake for 20-22 minutes or until set.
• Remove to wire racks to cool.
• Drizzle with melted chips.

COFFEE-SPICE SHORTBREAD WITH CRYSTALLIZED GINGER

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Mix flour, brown sugar, ground coffee, ginger, cinnamon, cardamom, and salt in processor 5 seconds. Add butter; using on/off turns, process until moist clumps begin to form. Gather dough into ball. Divide dough equally between two 9-inch- diameter tart pans with removable bottom. Press dough firmly and evenly onto bottom of each tart pan.
• Bake shortbread 25 minutes. Reverse position of pans and continue to bake until shortbread is golden brown and firm around edges but center is still just slightly soft, about 20 minutes longer. Cool shortbread in pans 5 minutes. Remove pan sides. Cut warm shortbread in each pan into 12 wedges. Cool completely.
• Mix powdered sugar, 2 teaspoons water, and vanilla in small bowl, adding more water by 1/4 teaspoonfuls, if necessary, for spreadable glaze. Using offset spatula, spread glaze thinly over cookies, leaving 1/2- inch border at edges. Sprinkle crystallized ginger over. Let stand until glaze is set, about 1 hour. Do ahead can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

COFFEE SHORTBREAD BARS

Steps:

• Preheat oven to 325 degrees.
• Stir the instant coffee and vanilla in a small bowl until well blended; set aside.
• Mix the flour, salt and cinnamon in a medium bowl; set aside.
• Beat the butter in a large bowl with an electric mixer set at medium speed until smooth and creamy.
• Gradually add the powdered sugar, beating until well blended.
• Beat in coffee mixture, then flour mixture.
• Beat on low speed until blended.
• Press firmly into a 13x9 inch pan. Pierce the entire dough at 1-inch intervals with a fork.
• Bake for 30-35 minutes, or until the edges are slightly browned.
• Let cool for 5 minutes, then cut into bars while warm.

VIENNESE COFFEE BALLS - WALKERS SHORTBREAD INC.

Steps:

• In a large mixing bowl combine crushed cookies, powdered sugar, nuts, cocoa powder, coffee crystals, and cinnamon.
• Add brewed espresso, coffee or water, using just enough to moisten.
• Form into 1 1/4 inch balls.
• Roll generously in the 1/2 cup powdered sugar.
• Place on a sheet of waxed paper and let stand until dry (about 1 hour).
• Store in a tightly covered container at room temperature for up to 3 days.
• Before serving, roll again in powdered sugar, if desired.
• Makes about 30 cookies.

COFFEE SHORTBREAD

Steps:

• 1. Preheat oven to 305. Lightly grease your cookie sheets and set aside.
• 2. In a mixing bowl, cream together butter, brown sugar, sugar, and coffee granules.
• 3. Sift your flour and salt together and gradually add to creamed mixture. Mix well. Dough will be a nice brown with coffee specks in it.
• 4. On a lightly floured work surface, roll dough to 1/4" thickness. Cut with a flower shaped cookie cutter (2-3" size). Place 2 inches apart on baking sheets. Bake in preheated oven for 20-22 minutes or until set. Do not let get too brown on top. Remove from oven and cool on wire wracks.
• 5. After cookies are cooled, drizzle melted semi sweet chocolate across the cookie. Drizzle melted white baking chocolate in opposite direction of semi sweet chocolate. (see picture)