Buttery Shortbread with Pecan Flour and Espresso
These are a dry, crumbly cookie, perfect to serve with a bowl of fresh, sliced peaches or strawberries.
I started with the basic shortbread recipe, substituted brown sugar for white, added instant espresso powder, and replaced some of the flour with pecan flour and finely chopped pecans. It makes a not-too-sweet sophisticated cookie.
- 1 cup (2 sticks) unsalted butter, at room temperature
- ⅔ cup firmly packed light brown sugar
- 2 teaspoons instant espresso powder or instant coffee
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup pecan flour, such as Oliver Farm Pecan Flour
- ½ cup whole pecans, toasted
- 16 whole pecans for garnish (optional)
- Position racks in upper and lower third of oven. Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside.
- Beat butter with electric mixer until lightened and creamy. Add sugar gradually and beat on high speed until very light and fluffy, about 3 to 5 minutes. Beat in coffee and vanilla.
- Add the flour and pecan flour and beat just until combined. Beat in chopped pecans.
- Drop cookie dough in scant ¼-cup amounts on baking sheet 2-inches apart. Bake for about 15 to 20 minutes, or until the cookie tops are dry and the bottoms are just turning light brown. Place pans on racks to cool. Store in airtight container for up to four days.
- These cookies can be finished off nicely with a drizzle of bittersweet chocolate. Have cooled cookies on pan. Melt 4 ounces semisweet or bittersweet chocolate, place in parchment cone, making a tiny opening in the tip. Drizzle the chocolate, sweeping your arm back and forth to make lines all over the cookies. Place pans in refrigerator for 5 minutes to harden chocolate. Store at room temperature for 1 day, or in refrigerator for up to 4.