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Espresso Shortbreads

Crisp shortbread cookies made with espresso and a luscious chocolate icing are the perfect treat for your sweetheart!
Prep Time40 mins
Cook Time13 mins
Total Time53 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 4 dozen


  • 1 cup 8 oz. cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup confectioner's sugar
  • 1/2 tsp. table salt
  • 2 Tbs. espresso or coffee or tea decaf or regular
  • 2-1/4 cups all-purpose flour
  • 3 tablespoons cocoa powder


  • In a small bowl, add the cocoa powder to the flour by whisking it together; set aside. Using a paddle attachment on your mixer on low speed, beat the butter and confectioner's sugar until smooth, about 1-2 minutes, stopping to scrape the sides of the bowl as needed. Add in the espresso, vanilla, and salt and beat until combined.
  • Add the flour/cocoa powder mixture and mix on low speed until combined (about 3 minutes), making sure not to overmix the dough.
  • Dump the dough onto a piece of plastic wrap and flatten into a disk. Chill for 30-60 minutes (or until the dough is firm enough to work with).
  • On a lightly floured surface, roll the dough to about 1/4 inch thick. Make sure you're rolling it out evenly so the cookies will bake evenly.
  • Using a heart or other shape cookie cutter, cut out shapes as close to one another as possible. Use the scraps to roll out and cut more cookie shapes. Chill dough a little bit more if it becomes sticky. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
  • Preheat oven to 350 F.
  • Bake the cookies until golden on the bottom and edges and pale to golden on top, 13-18 minutes.
  • Cool and spread on some melted chocolate or Nutella. Add Maldon salt or sprinkles.