I’m going to keep this one short and sweet. It’s 3 days before Christmas, and I’m sure I’m not the only one running around last minute. I’ve always been a huge procrastinator, but this year I’ve reached a new milestone. Zac and I waited till yesterday to get our Christmas tree! We drove all around our area, passing empty tree lot after empty tree lot. I figured there would be at least a few places catering to last minute tree shoppers, but I guess that’s one thing the rest of the world doesn’t wait on. Luckily we did end up finding a tree! As a bonus for our procrastinating, we also got a discount. So all in all, we probably didn’t learn our lesson for next year.
While Zac was putting the lights on the tree, I was baking off these shortbread cookies. They are espresso chocolate chip shortbread cookies. Shortbread is probably my favorite Christmas cookie; they are light and not too sweet. Then you add in those extra flavors and it just takes these cookies to another level! They are very easy to pull together, and they can even hang out in the fridge for a few days before baking. I actually made a double batch a few weeks ago, baked off half for Zac’s office Christmas party, and froze the rest. I just took them out of the freezer 24 hours before I wanted to bake them, and let them thaw in the fridge. The texture remains crisp and crumbly, and the flavor only gets better the longer the dough rests.
Try them out for your holiday celebrations, and let me know what you think in the comments!
Espresso Chocolate Shortbread Cookies
Total Time: 40-45 minutes
Prep Time: 15-20 minutes
Inactive time: 2-24 hours
Yields: about 30 cookies
Shelf Life: up to 1 week in an air tight container on the counter
2 sticks unsalted butter
2/3 c powdered sugar
1 ½ tsp vanilla
3 tbsp espresso powder
¼ c white rice flour
1 ¾ c all-purpose flour
1/8 to ¼ c mini chocolate chips
¾ tsp kosher salt
Jacobsen Infused Stumptown Hair Bender Salt (optional)
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Add in the vanilla and salt. Mix on low to combine.
With the mixer on low speed, add in the white rice flour and all-purpose flour. Mix until just combined; do not over mix. Note: there may be some flour uncombined in the bottom of the bowl. Use a spatula to incorporate instead of mixing.
Turn the dough out onto the counter. Gently shape the dough into a cylinder. Wrap tightly in plastic wrap and store in the fridge for a minimum of 2 hours and up to 3 days. Note: If you aren’t going to use the dough right away, place the plastic wrapped dough in an airtight freezer bag and store in the freezer for up to a month. Once ready to use, let the dough thaw in the fridge for 24 hours prior to cutting and baking.
Preheat the oven to 350 degrees. With a sharp knife, slice the dough into ¼ inch thick rounds. Note: dough should be sliced right before putting into the oven so that the dough stays cold.
Arrange the slices on two half sheet pans lined with parchment paper. Leave an inch of space between each slice. If desired, sprinkle lightly with the hair bender salt.
Bake for 24- 28 minutes, turning the pans halfway through. Cookies are done when the tops are golden and the bottoms are lightly browned.
Remove from the oven and cool on the sheet pan for 10 minutes. After 10 minutes, remove from the sheet pan and continue to cool on a wire rack.