ESPRESSO SHORTBREAD SQUARES

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Espresso Shortbread Squares image

I developed this recipe several years ago to leave for Santa on Christmas Eve. The delightful espresso offers a jolly jolt for his last-minute toy assembly!-Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 25 cookies.

Number Of Ingredients 9

1 tablespoon instant espresso powder
1 tablespoon hot water
1 cup butter, softened
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup white baking chips
1/2 cup dried cherries, coarsely chopped
Additional confectioners' sugar

Steps:

  • In a small bowl, dissolve espresso powder in hot water. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla and dissolved espresso mixture. Gradually beat in flour. Stir in baking chips and cherries., On a sheet of plastic wrap, pat dough into a 10-in. square; wrap tightly and refrigerate at least 2 hours or until firm., Preheat oven to 325°. Unwrap dough; cut into 2-in. squares. Place 1 in. apart on a parchment paper-lined baking sheet. Prick holes in each cookie with a fork. Bake 20-25 minutes or until set., Remove from pans to wire racks to cool completely. Dust lightly with additional confectioners' sugar. Store in airtight containers.

Nutrition Facts :

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