My Granny Neal always made this espresso shortbread around the holidays. It’s studded with hunks of walnuts, and the specks of espresso give the shortbread a rich bold flavor and an elegant look.
I remember my aunt Kristin, who is a huge fan of shortbread, always munching on these. But, in recent years, she admitted to me that she always thought Granny Neal could have used a little more sugar in her shortbread. So in Kristin’s honor, I upped the sugar content, and it was a great idea, as it balances out the espresso and brings out the richness of the butter even more. This cookie always makes me nostalgic and brings up memories of the holiday season, but it’s wonderful any time of the year.
- 1 cup (220g) unsalted butter, at room temperature
- 3/4 cup (150g) lightly packed brown sugar
- 1 tsp pure vanilla extract
- 1 1/2 tsp espresso powder
- 2 1/4 cups (270g) all-purpose flour
- 1/2 tsp kosher salt
- 2 cups (240g) walnut pieces
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In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, vanilla, and espresso powder on medium speed until just uniform, about 1 minute. Add the flour and salt and mix on medium- low speed until it just comes together. Stir in the walnuts.
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Form the dough into a 2-inch / 5cm thick log. Wrap in plastic and refrigerate for at least an hour. You can do this step a couple of days in advance of baking or freeze for 1 month.
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Preheat the oven to 325°F / 165°C. Line baking sheets with parchment paper.
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Cut the log into slices 1/4 inch / 6mm thick and arrange the cookies on the prepared baking sheets. They won’t spread much but give them a little room just in case.
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Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, until golden on the bottom. Cool the cookies until firm on the baking sheet and then move to a cooling rack.