I love a good shorbread cookie but will be honest and say that I've never made them. This recipe is so easy and turns out great. The cookie is soft but crunchy which is a winning combination in my opinion.
The orginal recipe came from Use Real Butter (she got it from Smitten Kitchen which is another amazing blog) but I adapted it a little bit. I added in the Toffee Chips versus just doing the plain chocolate chips. The toffee added a nice flavor and helps to bring out the espresso flavoring as well. The toffee would certainly be optional and not a must.
I hope you enjoy these! I am for sure adding this to my list of "Gift" cookies because I think everyone would enjoy them.
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Print Recipe HERE
You Will Need:
1 tbsp instant espresso powder
1 tbsp boiling water
1 cup unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup mini chocolate chips and toffee chips
• Gather ingredients
• Mix espresso powder and boiling water together and set aside
• Beat butter and confectioners sugar together until smooth (about 3 minutes)
• Add vanilla and espresso to the creamed mixture and mix well
• Add in flour just until combined--don't over beat it
• With a spatula mix in your chips
• Place dough in a gallon size ziploc bag
• Use a rolling pin to roll out the dough inside the bag
• The dough will fill the entire bag. I had some "spillage" so it didn't seal. Place dough in the refrigerator for 2 hours or up to 2 days
• Remove chilled dough from ziploc bag and use a ruler to cut the dough at 1 1/2 inch intervals
• Place on a silpat or parchment paper lined baking sheet
• Gently poke each cookie with a fork (I did one batch like this and one batch without and either way is just fine but the batch without the fork punctures looked prettier)
• Bake for 18 to 20 minutes
YUMMY in the TUMMY!