Espresso and Hazelnut Shortbread

Topped with Dark Chocolate and Freeze Dried Raspberries

I do not drink coffee. I know, I know! It baffles many. However, I am all about coffee flavors in baked goods. My espresso and hazelnut shortbread cookies are a coffee-lovers dream (coffee drinker or not). The espresso and hazelnut create such a rich flavor combination and the smell is divine. Toppings are optional, but I am a huge advocate of adding the chocolate drizzle and freeze dried raspberry. The recipe does not include a great deal of sugar so the raspberry adds a nice tartness. Seriously addicting and seriously delicious!

Shortbread Cookies

Shortbread cookies are known for being crisp and buttery. The recipe for shortbread does not call for eggs or any kind of rising agent. The high fat content of the dough leads to a crumb that melts in the mouth. The texture is very similar to shortcrust pastry.

Making Cookies

Materials Needed:

1. Small bowl
2. Measuring spoons
3. Measuring cups
4. Mixing bowl
5. Hand-mixer or stand-mixer with paddle attachment
6. Gallon sized Ziploc bag
7. Rolling pin
8. 2 cookie sheets lined with parchment paper
9. Scissors
10. Desired cookie cutter
11. Microwave safe bowl
12. Spoon

Ingredients:

• 1 cup unsalted butter – room temp
• 2 tsp instant espresso
• 2 tsp hot water
• 1/2 tsp sea salt
• 1/3 granulated sugar
• 2 1/3 cup all-purpose flour (spooned and leveled)
• 3 tbsp corn starch (optional)
• 1 tsp hazelnut instant coffee powder
• 1/2 cup dark chocolate
• 1/2 freeze dried raspberries

Process:

1. Dissolve instant espresso in hot water
2. Add butter and sea salt to mixing bowl or bowl of stand mixer and mix with add attachment on medium until smooth (2-3 minutes)
3. Continue mixing and add espresso and sugar – another 2 minutes
4. Reduce speed to low and add flour, corn starch, and dry hazelnut instant coffee powder
5. Mix until dough begins to clump and flour fully incorporated
6. Lightly flour hands and fold over dough a few times and then form into a ball
7. Place disc in gallon Ziploc and use rolling pin to gently roll out dough evenly into all corners (leave unsealed). Dough will be about 1/4 inch thick
8. Place in fridge for 30-60 minutes
9. Preheat oven to 350F and line two cookie sheets with parchment
10. Bring out chilled dough and cut open bag
11. Use cookie cutter of your choice and shape cookies and place on cookie sheets about 1 inch apart. The cookies will not spread very much in oven
12. Make sure cookies still chilled when going in oven. If the dough gets warm while cutting out shapes, pop back in fridge for about 5 minutes before putting in oven
13. Bake in preheated oven on middle rack for 15-18 minutes until edges slightly begin to color
14. Let cool on cookie sheets
15. Once cool, melt chocolate in microwave safe bowl and use spoon to drizzle/splatter cookies with chocolate. Sprinkle freeze dried raspberry over wet chocolate
16. Can store in airtight container for 3-4 days

Note: The corn starch is optional but it creates a softer texture. Also, bake time will reduce or increase based on size of cookie

Make sure to tag @rachelbakesathome if you give these cookies a go! Definitely my most popular recipe on FoodTalk Daily

Espresso and Hazelnut Shortbread

Author: Rachelbakesathome Cooking Method:Baking Cuisine:American Courses:Reduced-Guilt Treats Recipe Keys:Cookies, Shortbread Cookies, Shortbread, Egg Free Cookies

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesCool Time:1 hour Total time:1 hour 25 minutesServings:18 cookies Best Season:Available

Description

Espresso and hazelnut shortbread cookies are low in sugar but high in flavor. The aroma of espresso will fill you house. Enjoy topped with chocolate.

Ingredients

• 1 cup unsalted butter (2 sticks) at room temperature
• 2 tsp instant espresso
• 2 tsp hot water
• 1/2 tsp sea salt
• 1/3 cup granulate sugar
• 2 1/3 cup all purpose flour (spooned and leveled)
• 3 tbsp corn starch (optional)
• 1 tsp hazelnut instant coffee powder
• 1/2 cup dark chocolate
• 1/2 cup freeze dried raspberries

Instructions

1. Dissolve instant espresso in hot water
2. Add butter and sea salt to mixing bowl or bowl of stand mixer and mix with add attachment on medium until smooth (2-3 minutes)
3. Continue mixing and add espresso and sugar – another 2 minutes
4. Reduce speed to low and add flour, corn starch, and dry hazelnut instant coffee powder
5. Mix until dough begins to clump and flour fully incorporated
6. Lightly flour hands and fold over dough a few times and then form into a ball
7. Place disc in gallon Ziploc and use rolling pin to gently roll out dough evenly into all corners (leave unsealed). Dough will be about 1/4 inch thick
   
8. Place in fridge for 30-60 minutes
9. Preheat oven to 350F and line two cookie sheets with parchment
10. Bring out chilled dough and cut open bag
11. Use cookie cutter of your choice and shape cookies and place on cookie sheets about 1 inch apart. The cookies will not spread very much in oven
    
12. Make sure cookies still chilled when going in oven. If the dough gets warm while cutting out shapes, pop back in fridge for about 5 minutes before putting in oven
13. Bake in preheated oven on middle rack for 15-18 minutes until edges slightly begin to color
14. Let cool on cookie sheets
15. Once cool, melt chocolate in microwave safe bowl and use spoon to drizzle/splatter cookies with chocolate. Sprinkle freeze dried raspberry over wet chocolate

Notes

• Corn starch is optional. It softens the texture
• The dough should go in the oven chilled to reduce spreading of cookies
• Bake time will increase or decrease based on size and thickness of cookies
• Store in airtight container at room temperature up to 4 days

Keywords:buttery shortbread, chocolate and raspberry, cookies, desserts, easy baking, egg free, espresso, espresso and hazelnut shortbread, low sugar, recipe ideas, reduced guilt, reduced sugar, shortbread, shortbread cookies