Joseph De Leo
Hands-On Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 12 cookies

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

Storage suggestion: Keep the shortbread at room temperature in an airtight container for up to 2 weeks.

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