Have your coffee and eat it, too

Coffee Shortbread

Crowd Pleasers, American, Vegetarian

  • 30 minutes
  • 24 servings

A cup of coffee and some shortbread.  .  . Mmm.  Our Light Roast Coffee baked right into shortbread? Wow!  These crispy, coffee-infused cookies are a yummy pick-me-up any time of day.


  1. Preheat oven to 300°F.  Line 2 baking sheets with parchment paper.  Set aside.
  2. In large bowl, mix together butter, sugars, coffee grounds and salt, using a hand-held mixer until creamed and smooth, about 2 minutes.  Slowly add flour and mix until just combined. 
  3. On lightly floured surface, roll dough out to 1/4 inch thick and cut into 2x2 inch squares.  Place on baking sheets about 2 inches apart.  Bake for 20 minutes, rotating pans halfway through baking.  Allow to cool on wire rack.  

Or, Try This

  • For a party-worthy treat, roll to 3/8” thick and use a fork or knife to press patterns into cookies.  Cook 8-10 minutes longer. 
  • Use cookie cutters for round or seasonal shapes.  Sprinkle with sanding sugar for sparkle.
  • Also delicious with Panera Bread Dark Roast Coffee.

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