Description
Take your shortbread cookies to the next level with these Espresso Walnut Shortbread Cookies filled with a rich dark chocolate ganache. Buttery, nutty, and infused with coffee flavor, these cookies are perfect for pairing with coffee or tea. A simple roll-and-slice recipe makes them easy to prepare!
Ingredients
Units
Scale
Baking & Spices
- 1/2 cup Brown Sugar
- 2 1/4 cups Flour
- 1/2 teaspoon Salt
Nuts & Seeds
- 1/2 cup Walnuts, finely chopped
Drinks
- 1 teaspoon Instant Espresso Powder
Dairy
- 1 3/16 cup Butter, softened
- 1 cup Dark Chocolate Chips
Instructions
Make the Shortbread Dough
- In a bowl, cream together the butter and brown sugar until light and fluffy.
- Add the instant espresso powder, mixing well.
- Gradually add the flour and salt, mixing until a dough forms.
- Fold in the chopped walnuts until evenly distributed.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Bake the Cookies
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into ¼-inch thick rounds and place them on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cookies cool completely before assembling.
Prepare the Dark Chocolate Ganache
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring until smooth.
- Let the ganache cool slightly until it thickens.
Assemble the Cookies
- Spread a layer of ganache onto one shortbread cookie and sandwich with another.
- Allow the ganache to set before serving.
Notes
- Storage: Store in an airtight container for up to 1 week.
- Make Ahead: Dough can be refrigerated for up to 3 days or frozen for 2 months.
- Variation: Substitute walnuts with pecans or almonds for a different flavor.
- Prep Time: 15 minutes
- chill time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
