These delicate shortbread rounds contain instant coffee granules for a full espresso flavour.

Yield: Makes 5 dozen



  • 3 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tbsp instant coffee granules
  • 2 tsp hot water
  • 1 1/2 cups salted butter, softened
  • 1 cup icing sugar
  • 2 tbsp finely ground espresso coffee beans
  • 1 tsp vanilla


  1. Combine flour and salt in a bowl; set aside. Combine coffee granules and hot water; stir until dissolved.
  2. Using medium speed of an electric mixer, beat butter until creamy. Add icing sugar and beat until fluffy. Beat in coffee mixture, ground espresso coffee and vanilla until blended. Using low speed, beat in flour mixture just until blended. Dough will be soft.
  3. Divide dough in half. Using floured hands, shape each half into a log 8 inches long. Wrap logs individually in plastic wrap and refrigerate until firm, about 2 hours.
  4. Preheat oven to 325°F.
  5. Cut each log into 1/4 inch thick slices. Place slices 1 1/2 inches apart on parchment paper-lined cookie sheets.
  6. Bake until cookies are firm, about 16 - 17 minutes. Let cookies stand for 2 minutes on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store in an airtight container for up to 1 week.
Nutritional analysis per cookie:


70 calories, 4.7 g fat, 0.7 g protein, 6.5 g carbohydrate, 0.2 g fibre, 46 mg sodium