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Mexican Spiced Coffee Shortbread Cookies
Recipe by Laura Z.
Caffeinated Concoctions
A chocolate dipped, crisp and buttery shortbread cookie with an alluring blend of coffee and spices. Sweet, spicy, and melt in your mouth delicious, these cookies are the perfect pair to a fresh cup of coffee.

  1. Combine the butter and powdered sugar in the bowl of a stand mixer and mix until smooth.
  2. With the mixer on low, slowly add the flour, spices, and vanilla extract and mix until just combined.
  3. Transfer the dough to a large sheet of plastic wrap or wax paper, shape into a log about 2” in diameter, wrap tightly, and place in the freezer for about 30 minutes. If not planning to bake right away, dough can be refrigerated for up to 1 week.
  4. Preheat oven to 350°F and line a baking sheet with parchment paper.
  5. Remove the dough from the freezer, slice into ¼” slices, and place onto the prepared baking sheet.
  6. Bake for 16 minutes, rotating the baking sheet halfway through.
  7. Remove from the oven and transfer to a wire rack to cool completely.
  8. Melt the dark chocolate chips in a double boiler or microwave on medium heat for 30 second intervals.
  9. Dip the cooled cookies into the dark chocolate and set aside to harden.
  10. Enjoy with a fresh cup of coffee!
  • Butter, at room temperature (2 sticks) x 1 cup
  • Powdered sugar x 2/3 cup
  • All-purpose flour, sifted x 2 1/3 cup
  • Espresso powder or finely ground coffee x 2 tablespoon
  • Cinnamon x 1 teaspoon
  • Anise seed x 1/2 teaspoon
  • Chili powder x 1/4 teaspoon
  • Ground cloves x 1/4 teaspoon
  • Salt x 1/4 teaspoon
  • Vanilla extract x 1 teaspoon
  • Dark chocolate chips x 1 cup

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