Espresso Toffee Shortbread Cookies from The Monday Box

Espresso Toffee Shortbread - made dough July 2, 2023 from The Monday Box 

1 tablespoon instant espresso powder

1 tablespoon boiling water

1 cup unsalted butter, room temperature

2/3 cup confectioners' sugar plus extra for dusting

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3.5 - 4 ounces chocolate covered toffee bits or 3/4 cup mini chocolate chips

1. In a small bowl, dissolve the espresso powder in the boiling water.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioners' sugar for 3 minutes at medium speed.
3. Add the vanilla and espresso, beating until combined.
4. Add the flour and mix on low speed until just combined. Fold in the toffee bits or mini chocolate chips.
5. Transfer the dough into a gallon-size ziploc plastic bag and leave "unzipped". Roll the dough into a rectangle the width of the bag and 1/4" thick, keeping the dough crease-free inside the bag.
6. Zip the bag closed, removing as much air as possible. Refrigerate for 2 hours up to 2 days.
7. When ready to bake, preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
8. Cut open the ziploc plastic bag and place the dough rectangle on a cutting board. Using a sharp knife, cut the dough into desired shapes and evenly space on baking sheet. Using a fork to poke holes in each cookie.
9. Bake for 18 to 20 minutes. Remove from oven and dust with confectioners' sugar while cookies are still hot. Let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

Time for a quick and easy recipe that's good for hot summer temps and care packages. This one from The Monday Box fits the bill nicely. For summer picnic-type events, it's always a safe bet to bring something no-fuss that doesn't have frosting. No need to worry about anything melting. For care packages to deployed military personnel, I'm always on the lookout for recipes that have coffee or espresso as our military seems to enjoy their coffee (most of the time).

You can make this with either mini chocolate chips or toffee bits. I went with toffee bits to offer a sweeter contrast to the espresso flavor. This is easy to make in the sense that you put the dough into a gallon-size ziploc freezer bag before you roll it out. The bag keeps the dough within the size of the bag and helps give you an even thickness as you roll it out. If your dough gets too warm, chill it briefly first.

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The cookies didn't spread much, although they did at the edges so mine weren't as clean cut as The Monday Box's. The espresso flavor comes through quite well so if you're not a coffee lover, you might want to cut back a bit on the espresso powder or amp up the toffee bits for the sweetness. This had a nice crisp texture that shortbread should have. Don't overbake it but don't underbake it either or you won't get the "snap" of the shortbread texture.