Chocolate Shortbread Cookies
Buttery chocolate shortbread cookies dusted with a special sugar-coffee-cacao nib topping. Simple, fast, and delicious!
Ingredients
- 10 ounces unsalted butter, very soft
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon coffee extract, (optional)
- 1 1/2 cups all purpose flour
- 1/4 cup cocoa powder or cacao powder
- 1/2 cup cornstarch or brown rice flour
- 1/2 cup powdered sugar
Topping
- 1/2 teaspoon ground coffee
- 2 tablespoons sugar
- 1 tablespoon cacao nibs
Instructions
- Preheat oven to 350° F. Butter an 8×8 inch square pan. Line the bottom of the pan with parchment if desired, for easier unmolding.
- Cream the butter with the salt until fluffy, 1-2 minutes. Add vanilla and coffee extracts, mix until blended.
- Sift together flour, cocoa, cornstarch/brown rice flour, and powdered sugar. Add to butter mixture and mix just until blended.
- Pat dough evenly into prepared pan and smooth the top. Bake until starting to brown at the edges; middle should still be light, about 22-28 minutes. Allow to cool for at least 5 minutes.
- Place ground coffee, sugar, and cacao nibs into a spice grinder and pulse a few times, until mixture is fine. Pour sugar mixture over the top of the slightly cooled shortbread, tilting pan to coat evenly or spreading with your fingers.
- Use a thin knife to slice cookies into desired size. I cut mine to about 1 1/3 inch x 4 inches, which is six cookies by two cookies, for a total of 12. Allow to cool completely before eating.
Did you try this recipe?
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