Espresso Shortbread Cookies with Toasted Marshmallow Creme

Prep Time 20 min
Cook Time 12 min
Servings 6
Difficulty Easy

Ingredients

  • 1 tbsp. Medaglia d'Oro® Instant Espresso Coffee
  • 1 tbsp. water
  • 1 cup butter
  • 1/2 cup sugar
  • 2 tsps. vanilla extract
  • 1/2 tsp. salt
  • 1/2 cup almond flour
  • 1/2 cup hazelnut flour
  • 2 cups all-purpose flour
  • 1 (7 oz.) jar marshmallow creme

Directions

  • Step 1

    STIR espresso and water together in small bowl until espresso is dissolved. Beat butter, sugar, espresso mixture and vanilla on medium speed with electric mixer in large bowl until fluffy. Blend in flour, almond flour and salt. Shape dough into 2 (1 1/2-inch) thick square logs and wrap in wax paper. Chill 1 hour.

  • Step 2

    HEAT oven to 350°F. Cut logs into 1/8-inch thick square discs. Place on ungreased baking sheet. Bake 10 to 12 minutes or until edges begin to brown. Let cool 2 minutes. Remove to wire rack to cool completely.

  • Step 3

    CHANGE oven to broil setting. Place 1 teaspoon marshmallow creme on each cookie. Sprinkle, if desired, with dash of espresso powder. Broil 2 to 3 minutes until marshmallow begins to brown. Remove to wire rack. Cool completely before serving.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet