3 tablespoons whole coffee beans, medium roast, such as Seattle’s Best
3⁄4 cup unbleached all-purpose flour
1⁄4 cup Dutch-processed cocoa powder
4 ounces salted butter, cubed and at room temperature
1⁄2 cup confectioners’ sugar, sifted
1⁄2 teaspoon vanilla extract
1. Place coffee beans in a sealable plastic bag and seal bag. Smash with the back of a measuring cup or rolling pin until coarsely ground. Set aside.
2. Sift flour and cocoa into a small bowl, and set aside.
3. In bowl of electric mixer, using paddle attachment, beat butter with confectioners’ sugar until creamy. Add vanilla extract and beat until well combined.
4. Add flour-cocoa mixture to creamed butter-sugar mixture in two additions. Beat on low speed just until incorporated, scraping down bowl as necessary.
5. Stir in 2 tablespoons of coarsely ground beans until evenly distributed.
6. Press shortbread dough evenly into the bottom of a buttered 6" cake pan (or onto bottom—not sides— of 9" pie plate). Prick decoratively with a fork, and chill for 15 minutes in refrigerator. Meanwhile, preheat the oven to 300°F.
7. Bake shortbread for 30-35 minutes, rotating pan halfway through to ensure even baking on both sides.
8. Immediately after removing from oven, run a small offset spatula around inside of cake pan. Transfer cake pan to a cooling rack for 10 minutes, then invert shortbread onto a plate. Cut shortbread into 8 wedges, and allow to cool for another 10 - 20 minutes before eating.
This recipe developed by Kim Steckler
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