Can’t Get Enough Coffee? Try This Recipe for Espresso Pecan Shortbread Cookies
If you believe there’s no better way to wake up than with a hot cup of coffee, then this cookie recipe is just your roast.
As warm and delicious as that morning cup o’ joe, these espresso pecan shortbread cookies will satisfy your sweet tooth (and possibly your java tooth). Baked with espresso powder, chopped pecans, and brown sugar, this dessert recipe delivers an invigorating rush of flavors that you’ll love to savor with your favorite brew. Or perhaps you want to pair it with a few Sutter Home favorites instead. Sutter Home Moscato or Bubbly Brut are worthy companions to this sweet-and-nutty recipe that’s ideal for sharing — or keeping all to yourself!
2 cups butter (no substitutes), softened
1½ cups packed brown sugar
2 cups all-purpose flour
2 tablespoons instant espresso powder
½ cup of granulated sugar
2 cups chopped pecans
In a mixing bowl, cream together butter and brown sugar.
Sift flour and espresso powder in a bowl, and gradually add to butter and sugar mixture.
Using a cookie scoop, place 2 inches apart on ungreased baking sheets, flatten each cookie, and sprinkle with granulated sugar and chopped pecans.
Bake at 325 degrees for 17-20 minutes until lightly browned. Yields 4 dozen.