Espresso-Bean Shortbread Cookie

These cookies were really good, they were supper buttery like a shortbread and had a serious espresso kick. Not the cookies you want to eat before bead! they will keep you up, they are loaded with caffeine goodness!

 

Espresso-Bean Shortbread

• 1 1/2 cup Earth Balance
• 3/4 cup plus 2 Tbsp powdered sugar
• 1 Tbsp instant espresso powder
• 2 Tbsp warm water
• 2 Tbsp finely ground espresso beans
• 3 cups plus 2 Tbsp all purpose flour
• 3/4 tsp salt

Cream together Earth Balance and sugar in a stand mixer. Using the paddle attachment, beat until slightly fluffy.
Combine the espresso powder and warm water in a small bowl and stir until combined. Beat the espresso mixture and beans into the EB and sugar.
Whisk together flour and salt and gradually add to butter mixture, beating until combined. Wrap the dough in plastic and refrigerate for at least 2 hours or overnight.
Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Using a tablespoon or cookie scoop, and your hands, create small ovals bean shaped cookies. Place each cookie on the baking sheet 1 – 2 inches apart. To create the split in the coffee bean press a chopstick over the top of each cookie. Place each tray in the freezer to firm for 10 – 20 minutes
Bake for 16 to 18 minutes rotating sheets half way through. The bottoms should be browned, with the tops, just barely browning when you remove them.  Let cool completely on a wire rack before eating.