Ingredients
Scale
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
- 1 cup unsalted butter (room temperature)
- 2/3 cup confectioners' sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 chocolate-covered toffee bar (finely chopped)
Instructions
- Dissolve espresso powder in boiling water; set aside.
- In a mixer, beat butter and confectioners' sugar until fluffy.
- Mix in vanilla extract and espresso mixture until combined.
- Gradually add flour; mix on low speed until just combined.
- Fold in chopped chocolate-covered toffee bar.
- Shape dough into a rectangle inside a plastic bag; refrigerate for at least 2 hours.
- Preheat oven to 325°F (160°C) and line baking sheet with parchment paper.
- Cut dough into desired shapes; poke holes with a fork.
- Bake for 18-20 minutes until lightly golden; dust with confectioners' sugar while hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (15g)
- Calories: 80
- Sugar: 4g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 15mg