Easy Espresso Shortbread Cookies

These buttery espresso shortbread cookies only call for a handful of ingredients! They're so rich, not too sweet, and can be enjoyed plain or topped with a drizzle of melted chocolate.

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INGREDIENTS - Butter - Sugar - Salt - Vanilla - GF flour - Instant espresso

STEP 1: Cream the butter with the sugar and salt.

STEP 2: Add the vanilla extract and beat to combine.

STEP 3: Add the flour and espresso powder and mix on low speed until combined.

STEP 4: Transfer the dough onto a piece of plastic wrap and roll into a log. Chill in the refrigerator for 2 hours.

STEP 5: Slice into ½ inch rounds. Arrange on lined baking sheets, 2 inches apart, and and bake for 18-20 minutes.

STEP 6: Allow the cookies to cool on baking sheet for 10 minutes, then transfer to a cooling rack.

GET THE FULL RECIPE AT THE LINK BELOW