Best Espresso Shortbread Squares Recipes

Espresso Shortbread Bars image

Provided by BetterLate

Categories Bar Cookie

Time 50m

Yield 40 serving(s)

Number Of Ingredients 12

1/2 lb butter, unsalted, softened
9 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1 tablespoon instant espresso (or finely ground espresso beans)
4 tablespoons butter, unsalted, softened
1/3 cup brown sugar, packed
1 tablespoon instant espresso, strong-brewed (or instant)
1 tablespoon corn syrup
1/8 teaspoon salt
20 chocolate-covered coffee beans, halved (espresso beans)

Steps:

Preheat oven to 300. Line 9x13 baking pan with parchment paper.
For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale. Beat in vanilla and salt. In a small bowl, combine flour and espresso powder. Add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. Toss plastic.
Bake about 40 minutes or until very lightly browned and firm but not solid to the touch. Do not over cook. Cool pan on rack about 10 minutes.
Cut bars into 5 strips by 8 strips. (40 bars) Cool completely.
For the GLAZE: In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). Remove from heat. When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. Using a lightly oiled knife, score the glaze without dragging, along cuts. Press an espresso bean in the center of each bar. Cool slightly then separate bars and transfer to a plate.

Nutrition Facts : Calories 101.2, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 73.4, Carbohydrate 11.1, Fiber 0.2, Sugar 5.1, Protein 0.9

Italian Hazelnut Espresso Shortbread Cookies image

Yield Makes 4 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

Steps:

Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
Cut each shortbread round into 24 wedges. Cool completely.
Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)