- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pressing in the dough
- 2 tablespoons cornstarch
- 1/2 teaspoon fine salt
- 3/4 cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons finely ground espresso
- 1/4 cup granulated sugar
- Heat oven to 325° F. Butter a 9-inch springform pan and line with parchment; butter the parchment. Whisk together the flour, cornstarch, and salt in a large bowl; set aside.
- In a separate bowl, beat the butter, confectioners’ sugar and vanilla with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the espresso and beat to combine. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
- With floured fingers, press the dough into the prepared pan and prick all over with a fork. Sprinkle with 2 tablespoons of the granulated sugar.
- Bake until golden and firm around the edges, 35 to 40 minutes. Cool for 15 minutes in the pan then sprinkle with the remaining 2 tablespoons of granulated sugar. Tilt the pan so that the sugar evenly coats the shortbread, then tip out the excess sugar. Remove the shortbread from the pan and, using a serrated knife, cut into 12 wedges. Transfer to a wire rack to cool completely.
- Storage suggestion: Keep the shortbread at room temperature in an airtight container for up to 2 weeks.