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Inspired by a latte at Lekko, my favorite local coffee shop, I infused a classic shortbread recipe with maple and rosemary flavors, then piped a big ribbon of espresso buttercream on each cookie. —Alex Welch, Euclid, Ohio
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup maple syrup
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3 teaspoons minced fresh rosemary
- buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons strong brewed coffee
- 1 teaspoon Nescafe Gold Espresso Intense powder
Directions
- In a large bowl, cream butter, maple syrup and sugar until light and fluffy. In another bowl, whisk flour, salt and rosemary; gradually beat into creamed mixture.
- Divide dough in half; shape each into a 1-in. roll. Wrap in plastic wrap; refrigerate until firm, about 2 hours.
- Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake until set, 15-20 minutes. Cool on pans for 5 minutes before removing to wire racks to cool.
- Meanwhile, in a large bowl, cream butter and confectioners sugar until well blended. Add coffee and espresso powder. Pipe or spread frosting over cooled cookies.
