Espresso Shortbread Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, dissolve the espresso powder in boiling water

Step 2

In a mixing bowl, beat butter and confectioners' sugar on medium speed for 3 minutes

Step 3

Add the vanilla and espresso mixture, beating until fully incorporated

Step 4

Add the flour and mix at low speed until just combined

Step 5

Fold in the chopped chocolate toffee bar or a mix of chocolate chips and toffee bits

Step 6

Transfer the dough into a gallon-size zipper-lock plastic bag without sealing it.

Step 7

Roll the dough into a rectangle about 9"x11" and 1/4" thick, ensuring no creases form in the dough while rolling

Step 8

Seal the bag, removing as much air as possible, and refrigerate for 2 hours or up to 2 days

Step 9

When ready to bake, preheat the oven 325°F and line a baking sheet with parchment paper

Step 10

Cut open the plastic bag and place the dough on a cutting board. Use a knife or cookie cutter to cut the dough into shapes and transfer to the baking sheet

Step 11

Use a fork to poke holes in each cookie before baking il.

Step 12

Bake for 18-20 minutes until set.

Step 13

Dust with confectioners' sugar while still hot for a delicate finish

Step 14

Allow the cookies to cool completely on a wire rack before storing.

Step 15

Store in an airtight container at room temperature for up to 3 weeks

Step 16

. Enjoy these

Step 17

rich, buttery espresso shortbread cookies!