Thursday, November 5, 2015

Espresso Chocolate Toffee Shortbread

Espresso Chocolate Toffee Shortbread: Savory Sweet and Satisfying

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


  • 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


  1. In a small bowl dissolve the espresso powder in the boiling water.
  2. In a large bowl, with an electric mixer, combine the butter and confectioners' sugar for 3 minutes at medium speed.
  3. Add in the vanilla and espresso, beat just until incorporated.
  4. Add in the flour and mix at low speed just until combined.
  5. Fold in the chopped heath bar.
  6. 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.
  7. Refrigerate for at least 2 hours or up to 2 days.
  8. Preheat oven to 325ยบ F. Line a baking sheet with parchment paper or a silpat.
  9. 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.
  10. Using a fork poke holes into the middle of each cookie.
  11. Bake for 18-20 minutes.
  12. Dust with confectioners' sugar as soon as the cookies come out of the oven.
  13. Cool completely on a wire rack.
  14. Store at room temperature in an airtight container for up to 3 weeks.

*Adapted from The Monday Box.
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