Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, salt, and espresso beans until combined.
- Cream together granulated sugar, powdered sugar, and softened butter until light and fluffy.
- Add vanilla extract to the butter mixture and mix until evenly incorporated.
- Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough to ¼ inch thick and cut into shapes.
- Bake in the preheated oven for 12-15 minutes, until edges are slightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
These cookies can be stored at room temperature for up to 1 week or in the fridge for up to 2 weeks. They can also be frozen for up to 2 months.