Espresso Cookies are a classic buttery shortbread cookie with a buttery crunch and rich espresso flavor made with staple ingredients and espresso powder. Latte Cookies are easy to make and gift for the holidays.
In a large mixing bowl, beat to combine butter, sugar and vanilla.
Gradually add flour, espresso powder and salt. Mix until just combined.
On plastic wrap dusted with flour, press dough into a disc shape (like a thick plate), wrap and refrigerate 30 minutes. While the dough chills, preheat oven to 350°F.
On a lightly floured surface or parchment paper, roll dough to ¼" thick. Cut dough into shapes and peel excess dough dough away. Transfer parchment paper filled with cutouts onto a light colored cookie sheet.
Bake on the middle rack of preheated oven for 15 minutes or until just set (based on a 3" cookie). Remove cookies from the oven and allow to cool 1 minute. Use a silicone spatula to transfer to a wire cooling rack to set. (This prevents the cookies from continuing to bake on the hot cookie sheet)
Fill
In a medium mixing bowl, combine hot tap water, espresso powder, softened butter, powdered sugar and vanilla until smooth.
Spread onto the bottom of a cooled cookie and top with the the bottom of another cookie.