Espresso Shortbread

This is a recipe you’ll want to pin {I promise!}: espresso shortbread.  It’s one of my favorites and I especially love to make it during the holiday season as a fun twist on regular shortbread.  Pair it with a cup of coffee after a heavy holiday meal and you have a winner!  It’s not sweet {it’s actually a bit salty} and it has a nice rich flavor.  My mouth waters just thinking about it.

It’s really simple to make.  It’s a matter of mixing a few ingredients …

… pressing them into a pie pan …

… scoring, poking, and baking.  Sounds simple, right?

And you end up with this rich, buttery goodness.  Sometimes I dip them in a little melted chocolate just to fancy them up but they’re delicious plain as well.  I think I actually like them better just plain.

Ready to make a batch?

Espresso Shortbread

1 cup butter {I use salted}

1/2 cup sugar

3 tablespoons instant coffee

1 teaspoon hot water

1 teaspoon vanilla

2 cups all-purpose flour

3/4 teaspoon coarse salt

Preheat oven to 325 degrees.  Butter a pie plate {8 inches}.

Beat the butter with an electric mixer for 3 to 5 minutes until fluffy.  Add the sugar and continue to beat until light in color {about 2 more minutes}.

Mix the instant coffee and water together then mix into the butter and sugar mixture.

Add flour and salt and beat until mixed.

Press the dough into the pie plate and score into wedges {using a knife} and poke with a fork.

Bake at 325 degrees for 50 minutes.  Let cool completely, then cut into wedges and serve.

This recipe is perfect for packing up and delivering to friends and neighbors during the holiday season!

For more delicious coffee flavored recipes, be sure to take a peek at this coffee chocolate pull apart bread recipe …

… a recipe for the very best coffee frosting …

… and a recipe for easy chocolate espresso poke cake, a moist and delicious cake recipe!