Coffee Cashew Shortbread Cookies: A Perfect Blend of Rich Coffee and Nutty Crunch

Coffee Cashew Shortbread cookies are a treat for the taste buds that everyone should try at least once. These cookies are a perfect combination of rich coffee flavor and the nutty crunch of cashews. They are crispy on the outside and melt-in-your-mouth tender on the inside.

To make these cookies, you need simple ingredients that you probably already have in your pantry: butter, sugar, flour, finely ground coffee, and chopped cashews. The dough for the cookies is easy to mix and shape. You can either form it into a log and slice it into rounds or roll it out and cut it into shapes using cookie cutters.

The key to achieving a perfect texture for these cookies is to bake them low and slow. These cookies are perfect for pairing with a hot cup of coffee or tea. They are also a great snack to enjoy on their own. You can store them in an airtight container at room temperature for up to a week.

In conclusion, Coffee Cashew Shortbread cookies are a delightful treat that anyone can make with only a few ingredients. They are perfect for any occasion, from afternoon tea to a party dessert. Give them a try, and you won't be disappointed!

Coffee Cashew Shortbread

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

• 1 cup unsalted butter or 2 sticks, at room temperature

• ⅔ cup brown sugar

• ¼ tsp salt

• 2 cups all purpose flour

• ¼ cup cashew powder

• 2 Tbsp finely ground coffee (espresso or french roast) Use less for a more subtle effect.

• 5-6 cardamom, ground, use less for a more accordingly

For the Coffee chocolate filling

• 4 oz mascarpone cheese

• ⅓ cup powdered sugar/confectioners sugar

• 8 oz heavy whipping cream

• ½ tsp vanilla extract

• 2 tsp espresso powder

• 4 oz bittersweet chocolate

For the drizzle

• 2 oz milk chocolate

Instructions

1. Preheat oven to 350 F.

2. Add the sugar in a mixing bowl, add the butter and salt and whip it. Let it whip until it is well combined, doesn't have to be completely smooth for about 3 minutes.

3. Add the flour, cashew powder, cardamom, and ground coffee until the dough just comes together, mix on low speed until everything comes together.

4. Using your hands, pull the dough together and wrap in a plastic wrap and let it refrigerate for 30 minutes.

5. Take it out and on a floured surface, roll the dough to ¼ of an inch. Using a cookie cutter, cut the cookies and place them on a parchment lined cookie sheet.

6. Turn the oven to 325 and bake it for 15- 20 minutes. Do not let it get too brown. Once the edges are little brown, it's done.

7. The cookies will still look soft. Let cool slightly before transferring to a cooling rack.

For the filling

1. Add the mascarpone cheese, powdered sugar and vanilla extract and whip it until everything is incorporated for about 30 seconds to a minute. Add the cold whipping cream and mix it until stiff peaks are formed.

2. Add the espresso powder and melted bittersweet chocolate and mix very well. Transfer it to a piping bag or a large ziploc.

3. Once the cookies are completely cooled, pipe the stuffing and sandwich two cookies.

NOTE: Stuff the cookies only when you are ready to serve.

Chocolate drizzle

1. Melt the chocolate and drizzle it over the cookies and let it harden and then serve.