Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp finely ground espresso beans
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans.
- Gradually add the dry mixture to the butter mixture until a dough forms.
- Roll the dough into logs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Slice the logs into rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a vegan option, substitute unsalted butter with plant-based butter and use powdered sugar made without bone char.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg