Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rebekah Peppler

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Credit: Joseph De Leo

Recipe Summary

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Makes 12 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

245 calories; fat 15g; saturated fat 10g; cholesterol 40mg; sodium 83mg; protein 2g; carbohydrates 25g; sugars 12g; iron 1mg; calcium 8mg.
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