Coffee Shortbread

Name: Coffee Shortbread
Ingredients: 1 1/2 cups butter; 1 cup granulated sugar; 2 1/2 cups all-purpose flour; 1/4 cup brewed coffee, room temperature (A dark roast gives the best flavour, but use what you have on hand.); 1 tablespoon ground coffee, toasted; 1/4 cup dried cranberries, chopped (optional); 1 tablespoon granulated sugar; 1/4 cup dried cranberries; 1 egg, beaten (egg wash)

9 ingredients

7 steps

Ingredients

1 1/2 cups butter
1 cup granulated sugar
2 1/2 cups all-purpose flour
1/4 cup brewed coffee, room temperature (A dark roast gives the best flavour, but use what you have on hand.)
1 tablespoon ground coffee, toasted
1/4 cup dried cranberries, chopped (optional)
1 tablespoon granulated sugar
1/4 cup dried cranberries
1 egg, beaten (egg wash)

Directions

1

Set aside 1/4 c of your morning coffee to cool.
2

Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
3

Cream the butter and sugar together, then add the brewed coffee.
4

Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
5

Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
6

Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
7

Bake at 300 F for approximately 20 minutes.