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Espresso Shortbread Recipe

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This recipe for Espresso Shortbread is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. unsalted butter, softened
¾ c. granulated sugar
2 c. all-purpose flour
1 T. instant espresso powder
1 tsp. finely grated lemon rind
Directions:
Directions:
In large bowl, beat butter with sugar until light and fluffy.
In separate bowl, stir together flour, espresso powder, and lemon rind; stir into butter mixture until combined.
Pat into ungreased paper-lined 9 inch square cake pan; prick all over with fork and refrigerate for 1 hour.
Bake at 300º for 45-50 minutes or until just light golden but not browned. Let cool in pan on rack before cutting into bars.

 

 

 

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