Shortbread has always been my favorite Christmas cookie for as long as I can remember. However the last few years I have been experimenting with different flavors of shortbread. None of them will ever replace the plain traditional shortbread that I love, but this one is definitely worth making. It combines my love of shortbread, coffee and toffee.
Espresso Chocolate Toffee Shortbread
Ingredients:
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 2/3 cup confectioners' sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 4 ounces heath bar, finely chopped
Directions:
- In a small bowl dissolve the espresso powder in the boiling water.
- In a large bowl, with an electric mixer, combine the butter and confectioners' sugar for 3 minutes at medium speed.
- Add in the vanilla and espresso, beat just until incorporated.
- Add in the flour and mix at low speed just until combined.
- Fold in the chopped heath bar.
- Transfer dough to a gallon sized ziploc bag. With bag open, roll dough into a log at the bottom of the bag, filling the entire width of the bag. Close bag removing as much air as possible.
- Refrigerate for at least 2 hours or up to 2 days.
- Preheat oven to 325º F. Line a baking sheet with parchment paper or a silpat.
- Cut open the ziploc bag and place the dough on a cutting board. Cut the log in approximately 1/4 inch thick circles and place on prepared baking sheet.
- Using a fork poke holes into the middle of each cookie.
- Bake for 18-20 minutes.
- Dust with confectioners' sugar as soon as the cookies come out of the oven.
- Cool completely on a wire rack.
- Store at room temperature in an airtight container for up to 3 weeks.
*Adapted from The Monday Box.
