Espresso Shortbread Cookies

After reading about cacao nibs in Sunset's February 2000 issue, Sarene Wallace was inspired to create these buttery (and highly caffeinated) cookies. Notes: Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores. Prep and Cook Time: about 40 minutes, plus 2 hours to chill dough.

Yield: Makes 3 dozen cookies (serving size: 1 cookie)

Ingredients

• 1 1/2  cups  (3/4 lb.) butter, at room temperature
• 1 1/4  cups  powdered sugar
• 1  teaspoon  vanilla
• 1/2  teaspoon  salt
• 4  teaspoons  finely ground espresso-roast coffee beans
• 3  tablespoons  Kahlúa or other coffee-flavored liqueur
• 3 1/3  cups  all-purpose flour
• 1/3  cup  cacao nibs (see notes)

Preparation

1. Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.

2. Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.

3. Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool.

Note: Nutritional analysis is per cookie.

Nutritional Information

Calories:

138 (56% from fat)

Protein:

1.4g

Fat:

8.5g (sat 5.2)

Carbohydrate:

14g

Fiber:

0.3g

Sodium:

111mg

Cholesterol:

21mg