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Mexican coffee shortbread | Homesick Texan

Mexican coffee shortbread

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings 16 cookies
Author Adapted by Lisa Fain from "A Good Meal is Hard to Find" by Amy C. Evens and Martha Foose

Ingredients

  • 2 sticks unsalted butter
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 cup white or brown rice flour
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely ground dark coffee
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat the oven to 325°F. Line a 9-inch square baking dish or a 9-inch pie pan with parchment paper.

  2. Cream together the butter and granulated sugar until well combined. Stir in the all-purpose flour, rice flour, orange zest, vanilla, coffee, cinnamon, and salt until it’s well combined.

  3. Place the dough into the dish or pie pan and press the dough evenly to the edges. Prick holes all over the shortbread with a fork, then bake uncovered for 40-45 minutes or until it’s just beginning to brown.
  4. Remove from the oven (it will continue to harden and darken as it rests so, don’t be alarmed if it’s soft), and while warm, cut the shortbread into squares or wedges. When cool, lift out of the pan and serve. Will keep for a week in a sealed container.

Recipe Notes

If you don’t have rice flour, you can instead just use 2 cups all-purpose flour for the entire batch. The shortbread will still be very delicious!