Indulge in the rich flavors of cappuccino-infused shortbread cookies. These delightful treats are perfect for coffee lovers and those who enjoy a hint of espresso in their desserts.
Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 2 tablespoons instant espresso powder. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.
Instructions: Warm the oven up to 325F 165C. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Then add the vanilla extract and mix it in well. Add the all-purpose flour, instant espresso powder, and salt to a different bowl, and mix them together using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Spread the dough out on a surface that has been lightly floured. Knead it slowly until it comes together. Make a log out of the dough that is about 2 inches across. Cover it with plastic wrap and put it in the fridge for at least 30 minutes. After the dough has been chilled, cut it into 1/4-inch rounds and put them on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.
Prep Time: 20 minutes
Cook Time: 15 minutes
Merhrs Cake Corner
