Espresso Coffee Shortbread

Merry Christmas and Happy New Year, my fellow bloggers! Alas, the happiest and most festive season of the year has finally come, and 2014 is here for us to carve our paths into. It marks a fresh start for all of us, and a fresh new batch of cookies! Here I've gone off creating some new little treats for Christmas and New Year, because as we all know, we must always try new things. My mother, being a huge coffee fanatic, absolutely devoured these! (Not really a good idea as shortbread is a fairly unhealthy little snack, but oh, its Christmas! Give her a break..)

 When I first used fresh coffee grounds in my baking, I was so reluctant. I never knew of any other ways coffee could be used for other than in the coffee machine, but nonetheless, I tried it out. The sweet but strong aroma of freshly brewed coffee is absolutely amazing when the cookies are in the oven, and I can safely say it really does smell like Christmas!

 I never knew about cutting cookies post-baking either; I always got so frustrated at my shortbread and cookie-cutter-shaped goodies when they finished their time in the oven because they'd be all flattened out and with any sign of a clean-cut edge gone! But thankfully, this little scoring trick has saved me from any more stressful cookie shape disasters, phew!

ESPRESSO COFFEE SHORTBREAD

1 1/2 cups (340g) butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 teaspoons finely ground espresso-roast coffee beans
3 tablespoons Kahlúa or other coffee-flavored liqueur
3 1/3 cups all-purpose flour
1/2 cup almonds (optional)

Line an 8x8-inch baking pan with parchment paper so it hangs over the sides (so you can easily lift the shortbread out later).
Preheat oven to 160°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and mix until well blended. Press the dough evenly into the prepared pan and chill for 30 minutes in the fridge.
Before baking, score the dough into whatever size and shape cookies you want; I like to make 20 long, thin cookies. (The scores will meld together a bit while baking, but should still be visible enough to help you cut the cookies after baking.) Gently press one almond on top of each scored cookie.
Bake until the cookies are set, but not browned, about 35 minutes.
Cool for 5 minutes, then score the cookies again over the lines you already scored.
Cool 30 minutes in the pan, then use the parchment paper to lift the cookies out.
Cut the cookies along the scored lines, cool completely, and serve or store in an air-tight container at room temperature.

Nutrition Facts

Amount Per Serving

Calories 130

Calories from Fat 70

% Daily Value *

Total Fat 8g	12%
Saturated Fat 5g	25%
Trans Fat
Cholesterol 20mg	7%
Sodium 85mg	4%
Potassium 20mg	1%
Total Carbohydrate 13g	4%
Dietary Fiber 0g	0%
Sugars 5g

Protein 1g

Vitamin A	6%
Vitamin C	0%
Calcium	0%
Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Note: Nutritional analysis is per cookie.

Have fun and happy holidays!

-  Rachel