Description
Delightful Espresso Shortbread Cookies infused with rich espresso powder and chocolate-covered toffee chunks, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons espresso powder
- 1 cup chocolate-covered toffee chunks
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Combine the all-purpose flour, cornstarch, espresso powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the chocolate-covered toffee chunks.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, flattening each ball slightly.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your rich espresso shortbread cookies!
Notes
Use sugar substitutes for a diabetic-friendly version. Quality ingredients enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg