Toffee-Espresso Shortbread Cookies

Toffee-Espresso Shortbread Cookies (Makes 4 dozen)
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1 cup butter, softened 1 cup powdered sugar ½ cup almond toffee bits 2 Tbsp espresso powder 1 Tbsp vanilla 2 cups flour ¼ tsp baking powder ¼ tsp salt

Beat softened butter until smooth; slowly add powdered sugar and continue mixing until smooth.  Stir in toffee bits, espresso powder, and vanilla until blended well. Combine flour, baking powder & salt, then gradually add dry mixture to butter mixture.  Mix until completely blended.

Split the cookie dough into two even sections, then roll each into a 7” log shape.  Place into plastic zip bag and chill for minimum of 4 hours before use. Logs may be placed into freezer and used at a later date.  

Cut each log into 24 slices.  Place slices 1 inch apart on greased cookie sheet or parchment lined pan.  Bake in a preheated 350 degree oven for 10-12 minutes until edges start to brown.  Remove cookies from baking sheet to cook completely.

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