Granny Neal’s Espresso Shortbread
Granny Neal’s Espresso Shortbread cookies evoke nostalgic memories of the holiday season, delightful any time of year.
Equipment
- Stand Mixer
- parchment paper
- baking sheets
Ingredients
Shortbread Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup lightly packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon espresso powder
- 2 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 cups walnut pieces
Instructions
Baking Instructions
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, vanilla, and espresso powder on medium speed until just uniform, about 1 minute. Add the flour and salt and mix on medium-low speed until it just comes together. Stir in the walnuts.
- Form the dough into a 2-inch thick log. Wrap in plastic and refrigerate for at least an hour.
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- Cut the log into slices ¼ inch thick and arrange the cookies on the prepared baking sheets.
- Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, until golden on the bottom. Cool the cookies until firm on the baking sheet and then move to a cooling rack.
Notes
You can do the initial dough preparation a couple of days in advance of baking or freeze for 1 month.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 20mgIron: 1mg
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