Toffee-Espresso Shortbread Cookies(Makes 4 dozen) 1 cup butter, softened1 cup powdered sugar½ cup almond toffee bits2 Tbsp espresso powder1 Tbsp vanilla2 cups flour¼ tsp baking powder¼ 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.