"These delicate espresso shortbread cookies - a simple recipe with not too many ingredients - strike the perfect balance of coffee and brown butter. The brown butter has just enough caramel-y oomph to stand up to the espresso. Fiona Zhang says she bakes them so that they're fairly soft - 12 minutes in her oven - but for a snappier, crunchier cookie, they could stay in the oven for a couple minutes longer."
"The brown butter has just enough caramel-y oomph to stand up to the espresso. Fiona Zhang says she bakes them so that they're fairly soft - 12 minutes in her oven - but for a snappier, crunchier cookie, they could stay in the oven for a couple minutes longer. They make for an excellent holiday cookie; you could dip an edge of each shortbread in white chocolate if you like."
Delicate espresso shortbread cookies combine coffee and brown butter for a balanced flavor profile. The recipe is simple and uses few ingredients. The brown butter has caramel-y oomph that stands up to the espresso. Baking for about 12 minutes yields fairly soft cookies. Baking a couple minutes longer produces snappier, crunchier cookies. The cookies work well as holiday treats. An edge of each shortbread can be dipped in white chocolate for added sweetness. Sprinkles can be added as an optional decoration.
Read at Los Angeles Times
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