The sound of coffee rushing through an espresso coffee pot is something very familiar to me. Growing up in an Italian household espresso was the beginning to the day and finale to a good home cooked meal… and still is. Perked, drip and instant coffee just didn’t make the grade.
Of course as kids we were only allowed to savour the coffee aroma escaping from the spout of the pot. Eventually, almost as a rite of passage into adulthood a shot of espresso was allowed into our cup of hot milk… perhaps the origin of latte macchiato?
Espresso Shortbread, just one more way to capture the essence of coffee outside of a cup!
1 tablespoon instant espresso powder
1 tablespoon boiling water
1 cup unsalted butter, room temperature
2/3 cup confectioners’ sugar
2 cups all- purpose flour
- Dissolve espresso powder in boiling water
- Beat confectioners’ sugar together on medium speed until mixture is very smooth.
- Reduce mixer speed to low and add flour mixing only until it disappears into the dough.
- With hands gather dough together and wrap in plastic wrap and refrigerate at least 2 hours or for up to 2 days.
- Roll dough to 1/4 inch thickness, cut into desired shapes.
- Bake in a preheated 350 degree F. oven for 18 to 20 minutes.
- Transfer cookies to a cooling rack.
- Makes about 3 dozen cookies.
Notes, Tips and Suggestions
- Increase the instant espresso to 1 1/2 tablespoons for a stronger coffee taste.
- These cookies don’t come across very sweet, roll cookies in sifted fruit sugar (superfine sugar) for a little extra sweetness.